This dish is like a warm hug on a plate, a truly comforting blend of creamy Alfredo sauce, earthy mushrooms, and tender chicken layered between lasagna’s familiar ribbons of pasta. Originating from the twist of Italian and American cuisines, this lasagna variant is a perfect casserole to gather the family around the table. It’s a go-to recipe when you need a meal that feels like a celebration without needing a special occasion. And let me tell you, whenever I serve this at potlucks, I get asked for the recipe as many times as there are layers in this lasagna!
This lasagna is quite rich, so I like to pair it with a light side, like a crisp green salad dressed with a tangy vinaigrette or some roasted asparagus. And don’t forget a basket of warm, crusty bread – there’s nothing quite like mopping up that creamy sauce with a good piece of bread!
Ingredients
– 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
Directions
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