Mushroom Chicken Alfredo Lasagna Recipe

A slice of creamy mushroom chicken Alfredo lasagna on a white plate with melted cheese and spinach, served with a fork.

5 from 4 votes

Mushroom Chicken Alfredo Lasagna Recipe

Creamy, cheesy, and packed with flavor—this Mushroom Chicken Alfredo Lasagna is the ultimate comfort food! Layers of tender chicken, sautéed mushrooms, fresh spinach, and a rich Alfredo sauce come together in this irresistible twist on classic lasagna. Perfect for a cozy dinner!

Prep Time15

Cook Time30

Course: Chicken Casserole Recipes

Cuisine: American

Keyword: chicken alfredo lasagna, mushroom chicken alfredo lasagna

Servings:

Author: Tatiana

Ingredients

The Sauce

2 tablespoons unsalted butter
2 minced garlic cloves
1 cup chopped onion
8 ounces mushrooms finely chopped or sliced
8 ounces fresh baby spinach
4 cups heavy cream
2 cups grated Parmesan
15 ounces Ricotta cheese
1/4 teaspoons black pepper
1 1/2 teaspoons salt

Chicken and Cheese Filling

3 cups shredded rotisserie chicken
12 cooked lasagna noodles*
3 cups shredded Mozzarella cheese

Instructions

Make The Alfredo Sauce

Heat a large skillet over medium-high heat and melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves, 1 cup chopped onion, and 8 ounces mushrooms. Sauté for about 7 minutes, stirring occasionally, until the onions are soft and translucent and the mushrooms have released and evaporated all their liquid. This will ensure they add flavor without making your lasagna watery!
Stir in 8 ounces fresh baby spinach and cook until wilted.
Pour in 4 cups heavy cream, then add 2 cups grated Parmesan, 15 ounces Ricotta cheese, 1/4 teaspoons black pepper, and 1 1/2 teaspoons salt. Stir until everything is well combined.
Add 3 cups shredded rotisserie chicken and let the mixture come to a gentle simmer. Once it begins to bubble slightly, remove it from the heat.

Assemble the Lasagna

Preheat your oven to 350°F (175°C).
In a 9x13-inch deep baking dish, spread a thin layer of the chicken Alfredo mixture to coat the bottom.
Layer 4 cooked lasagna noodles over the sauce. Spread a generous amount of the chicken Alfredo mixture on top, followed by a sprinkle of shredded mozzarella cheese.
Repeat the layers—lasagna noodles, Alfredo mixture, and shredded mozzarella—until all 12 lasagna noodles are used.

Bake

Cover the lasagna with foil and bake for 35 minutes. Remove the foil and broil uncovered for 2-3 minutes until the cheese is golden brown and bubbly.
Let it rest for 10 minutes before slicing. Serve warm and enjoy!

Notes

*Lasagna noodle sizes may vary depending on the brand and type (regular, oven-ready, or fresh). To ensure you have enough, check the dimensions and count needed to fully cover each layer in your baking dish. Typically, you’ll need about 9-15 noodles for a standard 9x13-inch pan, but adjust as needed based on the size and thickness of your noodles. 😊

Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for the best texture. Freeze before or after baking, and thaw overnight in the fridge before reheating.

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