There’s something undeniably satisfying about layering tender chicken, earthy mushrooms, and ribbons of lasagna noodles under a blanket of rich, creamy Alfredo sauce. Every forkful offers a symphony of flavors: the slight chew of perfectly cooked pasta, the savory warmth of sautéed garlic and herbs, and the gooey, golden mozzarella mingling with nutty Parmesan. This Cheesy Mushroom Chicken Alfredo Lasagna feels like a warm hug on a plate—ideal for those evenings when you crave soul-soothing comfort food that still feels a little decadent. Whether you whip up your own Alfredo from scratch or opt for a high-quality store-bought version, this dish strikes the perfect balance between convenience and homemade charm.
As an intermediate-level recipe, it’s a great way to stretch your culinary wings without overwhelming your schedule. You’ll spend about 20 minutes preparing ingredients—chopping mushrooms, shredding chicken, whisking together ricotta and Parmesan—followed by a 40-minute bake in a hot 375°F oven. After a brief 10-minute rest to let all those decadent layers settle, you’ll slice into perfectly melded lasagna that clocks in at roughly 450 calories per generous serving. Whether you serve it at a cozy family dinner or bring it along to a potluck lunch, its stunning presentation and irresistible flavor will have everyone asking for seconds (and that recipe link).
KEY INGREDIENTS IN CHEESY MUSHROOM CHICKEN ALFREDO LASAGNA
Before diving into assembly, let’s get to know the stars of this cheesy, savory bake. Each ingredient brings its own magic—some add creaminess, others provide texture and depth. By combining these elements, you’ll achieve a rich, satisfying casserole that tastes like it took hours, even if you’re juggling a busy weeknight.
- Lasagna noodles
These flat, wide pasta sheets form the sturdy base and structure of the dish. When cooked al dente, they absorb the Alfredo sauce without falling apart, offering the perfect tender bite in every forkful.
- Cooked, shredded chicken
Tender chicken adds lean protein and heartiness. It soaks up the herby flavors from the sautéed mushrooms and garlic, ensuring each layer is savory and substantial.
- Sliced fresh mushrooms
Earthy and meaty, mushrooms provide depth of flavor and a subtle chew. When sautéed until golden, they bring a woodsy warmth that complements the creamy sauce beautifully.
- Unsalted butter
A little fat goes a long way. Butter helps sauté the garlic and mushrooms, coating them in a glossy richness that enhances their natural flavors without overwhelming them.
- Garlic, minced
Aromatic and pungent, garlic gives the dish its signature Italian flair. A quick sauté releases those irresistible garlic oils that infuse the mushrooms and chicken.
- Dried thyme and oregano
These classic Italian herbs add fragrant, slightly sweet, and peppery notes. Thyme brings a hint of earthiness, while oregano offers a bright, aromatic bite.
- Salt and pepper
Simple seasonings that amplify all the other flavors. A pinch of each ensures that every layer—from the ricotta to the chicken—tastes vibrant and balanced.
- Alfredo sauce
The creamy canvas for this lasagna. Whether homemade (for extra freshness) or store-bought (for speedy prep), it melds the layers together, providing that signature velvety texture.
- Parmesan cheese
Sharp and nutty, grated Parmesan adds tang and complexity. Stir half into the ricotta mixture and sprinkle the rest on top for a beautifully browned crust.
- Mozzarella cheese
The melty, stretchy hero of the casserole. Mozzarella creates that ooey-gooey pull and forms a golden, bubbling top that’s pure comfort food bliss.
- Ricotta cheese
Creamy and mild, ricotta balances the strong flavors of Parmesan and mushrooms. It helps create a smooth, lush layer that holds the lasagna together.
- Chopped fresh parsley
A bright, herbal finishing touch. Parsley adds a pop of color and a refreshing lift to cut through all that cheesy indulgence.
HOW TO MAKE CHEESY MUSHROOM CHICKEN ALFREDO LASAGNA
Crafting this lasagna is all about layering and timing. Follow each step carefully, and you’ll end up with a gorgeously golden, bubbling bake that’s as fun to assemble as it is delicious to devour.
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a thin layer of butter or nonstick spray to ensure easy serving and prevent sticking.
2. Cook the lasagna noodles according to the package instructions until they’re al dente. Drain them in a colander, then rinse briefly under cool water to stop the cooking process. Lay them flat on a clean towel or baking sheet to prevent sticking.
3. In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring constantly until fragrant and lightly golden.
4. Add the sliced mushrooms, dried thyme, oregano, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture, turn a rich brown color, and absorb the aromatic herbs.
5. Stir in the shredded chicken and continue cooking for another 2 minutes, just to warm the meat and let it soak up those mushroom flavors. Remove the skillet from heat.
6. In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan and a pinch of salt and pepper. Stir until smooth and creamy—this will be your luscious cheese layer.
7. Begin assembling: Spread a thin layer of Alfredo sauce on the bottom of your prepared baking dish—this prevents the noodles from sticking.
8. Lay three lasagna noodles side by side over the sauce, covering the entire bottom surface.
9. Spread half of the ricotta-Parmesan mixture evenly over the noodles. Spoon half of the chicken-mushroom mixture on top, then drizzle half of the remaining Alfredo sauce over that layer.
10. Sprinkle a third of the shredded mozzarella cheese in an even layer over the saucy chicken filling.
11. Repeat: Add another layer of three noodles, the rest of the ricotta mixture, the remaining chicken-mushroom filling, more Alfredo sauce, and another third of the mozzarella.
12. Finish with the last three noodles, the remaining Alfredo sauce, and the final portions of mozzarella and Parmesan. Be generous to ensure a beautifully gratinéed top.
13. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld the flavors.
14. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese on top is golden and bubbly, with a few browned edges for that irresistible texture.
15. Let the lasagna cool for 10 minutes before slicing. This rest allows the layers to set, making for neat, hearty servings. Garnish with chopped fresh parsley just before serving for a vibrant, fresh finish.
SERVING SUGGESTIONS FOR CHEESY MUSHROOM CHICKEN ALFREDO LASAGNA
Turning this lasagna into a full Italian feast is part of the fun. Beyond just slicing and plating, you can create a complete dining experience by pairing it with complimentary sides, drinks, and garnishes. Whether you’re hosting a casual weeknight dinner or entertaining friends, these serving ideas elevate your meal without adding too much fuss.
- Classic Caesar salad
Serve crisp, chilled romaine lettuce tossed with creamy Caesar dressing, crunchy croutons, and a shower of Parmesan. The bright acidity and crunch cut through the rich, cheesy layers, creating a balanced palate.
- Garlic breadsticks
Warm, buttery breadsticks brushed with garlic-infused olive oil and sprinkled with parsley. They’re perfect for mopping up any leftover sauce and add an extra dose of comfort to your meal.
- Chianti or Pinot Grigio
For red, a medium-bodied Chianti offers bright cherry notes and moderate tannins that complement the cheesy, herby lasagna. If you prefer white, the crisp acidity of Pinot Grigio refreshes your palate between bites of creamy layers.
- Roasted vegetable medley
A colorful side of oven-roasted zucchini, bell peppers, and cherry tomatoes tosses fresh veggies into the mix. A drizzle of balsamic glaze adds tangy sweetness that pairs beautifully with the savory casserole.
HOW TO STORE CHEESY MUSHROOM CHICKEN ALFREDO LASAGNA
Storing your homemade lasagna properly ensures that all those creamy layers and melty cheeses stay delicious even days after baking. Whether you’re stashing leftovers in the fridge for quick reheats or freezing portions for later, a few tips will help maintain that just-baked taste and texture.
- Refrigerator storage
Cool the lasagna completely at room temperature (no more than two hours). Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. Store for up to 4 days, warming individual servings in the microwave or oven at 350°F until heated through.
- Freezer method
For longer storage, wrap the entire lasagna (or individual slices) in two layers of heavy-duty aluminum foil, then place in a freezer bag. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture.
- Reheating tips
To reheat without drying out, cover the lasagna with foil and bake at 350°F for 20–25 minutes, or until warmed through. For single slices, microwave on medium power in short increments, adding a teaspoon of water or sauce on top to keep it moist.
- Preventing freezer burn
Remove as much air as possible when wrapping. If you freeze individual portions, press plastic wrap directly onto the cheese layer before adding foil. This prevents ice crystals from forming and protects flavor and texture.
CONCLUSION
This Cheesy Mushroom Chicken Alfredo Lasagna marries classic Italian flavors with a comforting, creamy twist that’s perfect for any gathering—family dinner, potluck, or a cozy weekend at home. From the aromatic garlic and sautéed mushrooms to the layers of silky Alfredo sauce and cheeses, every element contributes to a rich, indulgent experience that’s surprisingly straightforward to assemble. The intermediate difficulty level challenges you just enough to feel accomplished, while the manageable prep and bake times keep it accessible on busier nights. Remember, the magic lies in layering: a thin smear of sauce to start, followed by al dente noodles, the luscious ricotta-Parmesan blend, savory chicken-mushroom filling, and generous cheese sprinkles. Let it rest after baking so it sets beautifully for clean slices and picture-perfect servings.
Feel free to print this article or save it in your digital recipe box for easy reference whenever you’re craving a hearty, crowd-pleasing casserole. You’ll also find a handy FAQ section below—perfect for troubleshooting common questions or exploring variations like adding red pepper flakes or swapping some of the Alfredo for béchamel sauce. If you try this recipe, I’d love to hear from you! Drop a comment with your tweaks, questions, or feedback. Did you substitute whole-wheat noodles or sneak in some extra veggies? How did your family react? Sharing your experiences helps other home cooks feel confident diving into this creamy, cheesy delight. Happy cooking!
Cheesy Mushroom Chicken Alfredo Lasagna
Description
This lasagna balances rich Alfredo sauce, melted mozzarella, and Parmesan with sautéed mushrooms and juicy chicken, creating a gooey, flavorful bake that's perfect for family dinners or special gatherings.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
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Cook the lasagna noodles according to the package instructions. Drain, and set aside.
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In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
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Add sliced mushrooms, thyme, oregano, salt, and pepper. Cook until the mushrooms are soft and browned.
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Stir in the shredded chicken and continue to cook for another 2 minutes. Remove from heat.
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In a mixing bowl, combine ricotta cheese with half of the Parmesan cheese and a pinch of salt and pepper.
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Begin assembling the lasagna: Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
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Lay three lasagna noodles side by side over the sauce.
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Spread half of the ricotta mixture over the noodles, add half of the chicken and mushroom mixture, and half of the remaining Alfredo sauce.
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Sprinkle with a third of the mozzarella cheese.
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Repeat with another layer of noodles, ricotta mixture, chicken and mushroom mixture, Alfredo sauce, and a third of the mozzarella cheese.
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Finish with a top layer of noodles, the remaining Alfredo sauce, and the rest of the mozzarella and Parmesan cheese.
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Cover with aluminum foil and bake in the preheated oven for 25 minutes.
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Remove foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
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Let the lasagna cool for 10 minutes. Garnish with chopped parsley before serving.
Note
- Substitute half of the Alfredo sauce with a bechamel sauce for a creamy twist.
- Add a pinch of nutmeg to the ricotta cheese mixture for extra flavor depth.
- Use whole-wheat lasagna noodles for a healthier alternative.
- For a touch of spice, mix in crushed red pepper flakes with the mushrooms and chicken.
