Comfort food at it’s best is exactly what this recipe for Mushroom Chicken Alfredo Lasagna is. Inspired over a dinner in the Azores with our 18-year-old nephew Matthew, who happens to enjoy cooking, he wondered out loud about a lasagna made with Alfredo sauce. I tucked away that thought, as I knew it had to be made. Let me say this dish is outstanding, and Lenny said one of the best lasagnas I have ever made; but, the Alfredo sauce mixed with mushrooms is addicting!
I developed this recipe for the Mushroom Channel, and I used the blendability approach when doing so. It is really easy to transform meaty recipes using mushrooms as a substitute for meat, especially when using this method. Simply chop mushrooms to match the texture of ground meat, or use the food processor which is the way I go about it, and then use in place of meat. Or use the mixture with a 1/2 and 1/2 approach as I did with this recipe. This would be a great way to get picky kids, who say they hate mushrooms to enjoy them; they would never know the difference!
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Mushroom Chicken Alfredo Lasagna
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 small cloves garlic, finely minced
1 1/2 pounds ground chicken ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
2 pounds cremini mushrooms stem removed and dirt brushed off
1 tablespoon fresh rosemary, finely minced
kosher salt to taste
black pepper to taste
1 stick butter
2 cups heavy cream
10 ounces grated parmesan
nutmeg to taste
lasagna noodles – either fresh or no boil ones
Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices. If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound. Then skip the cooking chicken part of this recipe.
In a large frying pan add the olive oil and thinly sliced onion. Place over medium heat, stir, lower heat to low. Cook the onions until lightly caramelized, stirring very often. This will take about 15 minutes – 20 minutes.
Add the garlic, stir and cook for 1 minute.
Remove from the heat and place the mixture into a small bowl.
Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces. Cook over low heat for 7 minutes.
Add the minced mushrooms, stir, and cook for 3 minutes.
Add the sliced mushrooms, stir and cook for 5 minutes.
Add the onion mixture, stir and cook for 1 minute. Remove from the heat.
Season to taste with salt and pepper. Stir in the rosemary. Set aside
Place the butter and heavy cream into a large saucepan over medium heat. Bring to a boil.
Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth.
Add a generous pinch of nutmeg to taste. Whisk. Set aside.
Lightly oil a baking dish with a little olive oil. Pour about 1/4 cup of the alfredo sauce on the bottom.
Layer with lasagna noodles, my pan fit four across the bottom. Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top.
Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles. I had 3 layers, ending with noodles.
Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.
Preheat oven to 350. Bake 30 minutes or until bubbly and lightly golden.
Let sit for 5 minutes.
disclaimer: This post is a collaboration between the Mushroom Channel and Chez Us. All content and photos are my own and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.