Mushroom Chicken Alfredo Lasagna Recipe


This Mushroom Chicken Alfredo Lasagna combines creamy Alfredo sauce, tender chicken, and savory mushrooms for a comforting and flavorful dish. Perfect for family dinners or special occasions, this lasagna is sure to impress!


  • 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 (store-bought 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 and Prep: Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
  2. Cook Aromatics and Mushrooms: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and translucent. Add mushrooms and cook until browned. Season with salt and pepper. Set aside.
  3. Prepare Alfredo Chicken Sauce: In a bowl, mix together the Alfredo sauce and cooked chicken.
  4. Ricotta Mixture: In another bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, and Italian seasoning.
  5. Layering the Lasagna:
  • Spread a thin layer of the chicken Alfredo sauce on the bottom of the baking dish. Lay down three lasagna noodles.
  • 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 with another layer of noodles, ricotta mixture, mushroom mixture, and mozzarella cheese.
  • Top with the final layer of noodles, the remaining chicken Alfredo sauce, the rest of the mozzarella, and the remaining Parmesan.
  1. Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
  2. Rest and Serve: Let the lasagna stand for 10 minutes before cutting. Garnish with chopped parsley before serving for a pop of color and freshness.

Tips and Variations

  • Make It Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a spicy kick.
  • Veggie Boost: Incorporate spinach or bell peppers for added nutrition and flavor.
  • Cheese Choices: Substitute some of the mozzarella with provolone or fontina for a different cheese profile.
  • Gluten-Free: Use gluten-free lasagna noodles to make this dish suitable for gluten-free diets.

How to Store

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze: This lasagna can be frozen. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Reheat in the oven at 350°F until warmed through, about 20-25 minutes. For a quicker option, use the microwave.


Q: Can I use other types of mushrooms?
A: Absolutely! Feel free to substitute with cremini, portobello, or a mix of wild mushrooms for different flavors and textures.

Q: How can I make homemade Alfredo sauce?
A: For a simple homemade Alfredo sauce, melt 1/2 cup butter in a saucepan over medium heat, add 1 cup heavy cream, and simmer for 5 minutes. Then add 1 cup grated Parmesan cheese and stir until smooth.


Q: Can I prepare this lasagna ahead of time?
A: Yes, you can assemble the lasagna a day in advance and refrigerate it. Just add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.

Q: What can I use instead of ricotta cheese?
A: Cottage cheese or a mixture of cream cheese and plain Greek yogurt can be used as substitutes for ricotta.

Enjoy your Mushroom Chicken Alfredo Lasagna, a creamy, cheesy, and satisfying meal that’s sure to become a favorite!


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