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Mushroom Chicken Alfredo Lasagna




– 9 lasagna noodles, cooked al dente

– 2 cups cooked chicken, shredded or chopped

– 1 tablespoon olive oil

– 1 small onion, finely chopped

– 3 cloves garlic, minced

– 1 pound white mushrooms, sliced

– Salt and pepper to taste

– 3 cups Alfredo sauce (jarred or homemade)

– 1 cup ricotta cheese

– 1 large egg

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese, divided

– 1 teaspoon Italian seasoning

– Fresh parsley, chopped, for garnish


  1. Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
  2. 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.
  3. In a bowl, stir together the Alfredo sauce and cooked chicken.
  4. In another bowl, combine ricotta cheese, egg, 1/2 cup of Parmesan cheese, and Italian seasoning.
  5. Time to layer! Start with spreading a thin layer of the chicken Alfredo sauce in the bottom of your baking dish. Lay down three lasagna noodles.
  6. Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture, and about a third of the mozzarella cheese.
  7. Repeat another layer of noodles, ricotta mixture, mushroom mixture, and mozzarella cheese.
  8. Top with the final layer of noodles, the remaining chicken Alfredo sauce, mozzarella, and the last of the Parmesan.
  9. 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.
  10. 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.❤️

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