1. Preheat Oven:
β’ Preheat your oven to 375Β°F (190Β°C). Grease a 9Γ13 inch baking dish.
2. Cook Noodles:
β’ Cook the lasagna noodles according to package instructions. Drain and set aside.
3. Cook Mushrooms:
β’ In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until tender and browned, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
4. Prepare Sauce:
β’ In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and cook until fragrant, about 1 minute.
β’ Sprinkle the flour over the garlic and stir well to combine. Cook for 2 minutes.
β’ Gradually add the milk and heavy cream, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
β’ Stir in the grated Parmesan cheese, salt, black pepper, dried basil, and dried oregano. Mix until the cheese is melted and the sauce is smooth.
5. Combine Filling:
β’ In a large bowl, combine the shredded chicken, cooked mushrooms, and half of the shredded mozzarella cheese.
6. Assemble Lasagna:
β’ Spread a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Place three lasagna noodles on top of the sauce.
β’ Spread one-third of the chicken and mushroom mixture over the noodles. Top with one-third of the remaining Alfredo sauce.
β’ Repeat the layers twice more, ending with a layer of Alfredo sauce.
β’ Sprinkle the remaining shredded mozzarella cheese on top.
7. Bake:
β’ Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Serve:
β’ Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley before serving.
Nutrition and Serving Info:
β’ Prep Time: 30 minutes β±οΈ
β’ Cooking Time: 40 minutes β±οΈ
β’ Total Time: 1 hour 10 minutes β±οΈ
β’ Calories: 550 kcal per serving
β’ Servings: 8
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