Mushroom Chicken Alfredo Lasagna

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  1. Mushroom Chicken Alfredo Lasagna

Ingredients:

  • For the Chicken Filling:
    • 2 cups cooked chicken, shredded
    • 2 cups mushrooms, sliced
    • 1 tablespoon olive oil
    • 1 teaspoon garlic, minced
    • Salt and pepper to taste
    • 1/2 cup grated Parmesan cheese
  • For the Alfredo Sauce:
    • 1/2 cup unsalted butter
    • 1 cup heavy cream
    • 1 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1/4 teaspoon nutmeg
    • Salt and pepper to taste
  • For the Lasagna Assembly:
    • 9 lasagna noodles, cooked
    • 2 cups shredded mozzarella cheese
    • Fresh parsley, chopped (for garnish)

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and garlic, sautéing until mushrooms are tender. Season with salt and pepper. Stir in the shredded chicken and 1/2 cup Parmesan cheese, mixing until combined.
  3. In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream, stirring continuously. Gradually add the Parmesan cheese, nutmeg, salt, and pepper, cooking until the sauce is smooth and thickened.
  4. In a greased 9×13-inch baking dish, spread a layer of Alfredo sauce at the bottom. Place three cooked lasagna noodles on top. Add half of the chicken and mushroom mixture, followed by one-third of the remaining Alfredo sauce. Sprinkle with a layer of mozzarella cheese.
  5. Repeat the layers, ending with noodles, the remaining Alfredo sauce, and the rest of the mozzarella cheese on top.
  6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  7. Let cool for a few minutes before slicing. Garnish with fresh parsley before serving.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour, 10 minutes

Kcal: 350 kcal per serving | Servings: 6 servings

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