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Prepare the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant
Stir in the heavy cream and bring to a gentle simmer.
Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
Season with salt, black pepper, and ground nutmeg (if using). Remove from heat and set aside.
Cook the Mushrooms:
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Remove from heat and set aside.
Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, egg, and chopped parsley. Mix until well combined.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Place 3 cooked lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles.
Sprinkle half of the shredded chicken and half of the cooked mushrooms over the ricotta mixture.
Pour a third of the Alfredo sauce over the chicken and mushrooms.
Sprinkle with a third of the shredded mozzarella and Parmesan cheeses.
Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, remaining mushrooms, half of the remaining Alfredo sauce, and half of the remaining cheeses.
Finish with a final layer of noodles, the remaining Alfredo sauce, and the remaining cheeses.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before serving.
Serve:
Garnish the lasagna with fresh parsley.
Serve hot and enjoy this creamy and flavorful Mushroom Chicken Alfredo Lasagna!
