- Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
- 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.
- In a bowl, stir together the Alfredo sauce and cooked chicken.
- In another bowl, combine ricotta cheese, egg, 1/2 cup of Parmesan cheese, and Italian seasoning.
- 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.
- Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture, and about a third of the mozzarella cheese.
- Repeat another layer of noodles, ricotta mixture, mushroom mixture, and mozzarella cheese.
- Top with the final layer of noodles, the remaining chicken Alfredo sauce, mozzarella, and the last of the Parmesan.
- 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.
- 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.
