Mushroom Chicken Alfredo Lasagn
Ingredients:
• 9 lasagna noodles, cooked just right
• 2 cups of cooked chicken, shredded or chopped
• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1 pound of white mushrooms, sliced
• Salt and pepper, to taste
• 3 cups of Alfredo sauce (you can use store-bought or homemade)
• 1 cup of ricotta cheese
• 1 large egg
• 2 cups of shredded mozzarella cheese
• 1 cup of grated Parmesan cheese, divided
• 1 teaspoon of Italian seasoning
• Fresh parsley, chopped, for garnish
Directions:
1. Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until they’re soft and translucent. Then add mushrooms and cook until they’re browned; season with salt and pepper. Set aside.
3. In a bowl, mix 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 by 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 helps the layers set properly for that perfect slice. Garnish with chopped parsley for a pop of color and freshness.