At the dinner party, this recipe was a total crowd-pleaser; second helpings were a must!
Mushroom Chicken Alfredo Lasagna is a delightful twist on the classic Italian favorite, combining the richness of Alfredo sauce with the savory goodness of chicken and mushrooms. This comforting dish is perfect for family dinners, potlucks, or any occasion where you want to impress your guests with a delicious homemade meal.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 9 noodles, cooked al dente |
| Cooked chicken | 2 cups, shredded or chopped |
| Olive oil | 1 tablespoon |
| Onion | 1 small, finely chopped |
| Garlic | 3 cloves, minced |
| White mushrooms | 1 pound, sliced |
| Salt and pepper | To taste |
| Alfredo sauce | 3 cups (jarred or homemade) |
| Ricotta cheese | 1 cup |
| Egg | 1 large |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup grated, divided |
| Italian seasoning | 1 teaspoon |
| Fresh parsley | Chopped, for garnish |
Instructions:
- Preparation: Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
- Sauteing Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Toss in mushrooms and cook until they’re soft and browned; season with salt and pepper. Set aside.
- Mixing Alfredo Chicken Sauce: In a bowl, stir together the Alfredo sauce and cooked chicken.
- Preparing Ricotta Mixture: In another bowl, combine ricotta cheese, egg, 1/2 cup of Parmesan cheese, and Italian seasoning.
- Layering the Lasagna: Start by spreading a thin layer of the chicken Alfredo sauce in the bottom of your baking dish. Lay down three lasagna noodles.
- Building Layers: Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture, and about a third of the mozzarella cheese.
- Repeat Layers: Repeat another layer of noodles, ricotta mixture, mushroom mixture, and mozzarella cheese.
- Final Touches: Top with the final layer of noodles, the remaining chicken Alfredo sauce, mozzarella, and the last of the Parmesan.
- Baking: Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
- Rest and Garnish: Let the lasagna stand for 10 minutes before cutting. This allows the layers to set so you’ll get that perfect slice. Garnish with chopped parsley to add a pop of color and freshness.
