At the dinner party, this recipe was a total crowd-pleaser; second helpings were a must!

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!

Mushroom Chicken Alfredo Lasagna
Servings: 8-10

- 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

1. Preheat your oven to 350 degrees F and grease a 9x13 inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Toss in mushrooms and cook until they're soft and browned; season with salt and pepper. Set aside.

3. In a bowl, stir 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 with 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 allows the layers to set so you'll get that perfect slice. Garnish with chopped parsley to add a pop of color and freshness.

- For those picky eaters or non-mushroom lovers, you can swap out the mushrooms for spinach or just leave them out altogether.
- If you want a bit of a crunch, try adding some toasted pine nuts or breadcrumbs on top in the last 5 minutes of baking.
- And don’t forget, leftover grilled chicken works great in this recipe. It adds a smoky flavor that really elevates the dish.
- If you have leftovers, they reheat beautifully! Just cover with foil and warm in the oven, or give a quick zap in the microwave.
- Lastly, if you're feeling adventurous, try adding a layer of pesto for an extra herby kick!

Whether it's Sunday dinner or a weeknight treat, this Mushroom Chicken Alfredo Lasagna is sure to bring everyone to the table with a smile. Enjoy, my friends!