With the summer break just around the corner, we think about a slightly different approach to meals. That means work & play moves outdoors, and kitchen prep decreases indoors.
Many activities with kids and in a busy life, we often don’t have much time to prep homemade meals, so it helps to prep days in advance. That is not always easy either, but with the dinner dish, I’m sharing today it’s totally possible.
This classic dish gets a new look and as we know, kids love something new and interesting. This Chicken Bacon Mushroom Alfredo Lasagna recipe can be made and put together fairly quickly the night before then keep in the refrigerator. Pretty easy, ha?
The next day just pop it into the oven. While it’s baking all, you need to do is prepare a salad and you’re set. It’s been a much-enjoyed comfort meal after a long day of activities, and such a life saver for me.
Oh, and to put it over the top, don’t forget these absolutely amazing breadsticks to go with the delicious meal (which may also be made in advance and then reheated) and it will taste like a holiday meal. Enjoy!
Ingredients:
1.25 lbs. (570 g) – grilled chicken strips
10 – lasagna pasta strips
24 oz. (750 g) – fresh mushrooms
6 – 8 strips – natural bacon (see this post what kind I use)
10 oz. (280 g) – mozzarella cheese
8 oz. (225 g) – Parmesan cheese
3 oz. (90 g) – Romano cheese
1 bunch – shallot
Salt and pepper to taste
Instructions:
1. First, prepare the ingredients that need time to cool down. Make Homemade Alfredo Sauce and set aside to cool. Then cook lasagna pasta according to package instructions.
Drain and rinse with cold water (to prevent from sticking together) and then line the cook lasagna pasta into lasagna pan to cool, cover to prevent from drying out.
Cut chicken strips onto small chunks and set it aside until ready for use.
2. Cut bacon into small pieces and fry over high medium heat until medium done.
3. Add chicken strips cut into small pieces and sauté until light golden brown. Transfer to a large glass bowl to cool.
4. Peel (optional, but my preference) mushrooms.
5. Rinse and slice mushrooms. Heat the pan on high, add a tablespoon of olive oil (onto the same pan you sauté bacon and chicken), and then add sliced mushrooms and sauté on high until water evaporates and the mushrooms will turn light golden brown. Transfer mushrooms to a large glass bowl with chicken and let it cool.
6. While the cooked ingredients are cooling down shred three different kinds of cheese into one bowl mix all together to combine and set aside. Cut spring onions into small pieces.
7. Place 1/3 of shredded and mixed cheeses into a bowl with chicken and mushrooms, add cut spring onions, and then add cold Homemade Alfredo sauce. Add salt and pepper to taste (I used 1 tsp. salt and 1/4 tsp pepper). Mix all ingredients together.
Assembling the Lasagna:
Lay the first layer of 5 strips of lasagna pasta onto the bottom of lasagna pan. Then add ½ of the Chicken Bacon Mushroom Alfredo mixture. Spread it out evenly. Sprinkle half of the cheese. Then repeat the same steps with another layer. Cover a pan with foil and refrigerate or bake.
Baking Instructions:
Preheat the oven to 350 F (180 C). Place a lasagna pan on the middle oven rack and bake for 45 minutes or until the edges are golden brown and cheese in the middle of a pan is melted. Let the lasagna cool for 15 minutes before slicing for better stability.
Enjoy!
Note: If this portion is too large for your family it can be divided into multiple smaller glass/ceramic baking dishes and freeze it for later. Bake small frozen lasagna dish for about the same time as a large unfrozen dish. Trust me, it will save your life during busy days!
If you make this Chicken Bacon Mushroom Alfredo Lasagna Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!?
This classic dish gets a new look and as we know, kids love something new and interesting. This Chicken Bacon Mushroom Alfredo Lasagna recipe can be made and put together fairly quickly the night before then keep in the refrigerator. Pretty easy, ha? The next day just pop it into the oven. While it’s baking all, you need to do is prepare a salad and you’re set. It's been a much-enjoyed comfort meal after a long day of activities, and such a life saver for me. 🙂
- 1.25 lbs. (570 g) – grilled chicken strips
- 10 – lasagna pasta strips
- 24 oz. (750 g) – fresh mushrooms
- 6 – 8 strips – natural bacon
- 10 oz. (280 g) – mozzarella cheese
- 8 oz. (225 g) – Parmesan cheese
- 3 oz. (90 g) – Romano cheese
- 1 bunch – spring onions
- Salt and pepper to taste
- First, prepare the ingredients that need time to cool down. Make Homemade Alfredo Sauce and set aside to cool. Then cook lasagna pasta according to package instructions. Drain and rinse with cold water (to prevent from sticking together) and then line the cook lasagna pasta into lasagna pan to cool, cover to prevent from drying out. Cut chicken strips onto small chunks and set it aside until ready for use.
- Cut bacon into small pieces and fry over high medium heat until medium done.
- Add chicken strips cut into small pieces and sauté until light golden brown. Transfer to a large glass bowl to cool.
- Peel (optional, but my preference) mushrooms.
- Rinse and slice mushrooms. Heat the pan on high, add a tablespoon of olive oil (onto the same pan you sauté bacon and chicken), and then add sliced mushrooms and sauté on high until water evaporates and the mushroom will turn light golden brown. Transfer mushrooms to a large glass bowl with chicken and let it cool.
- While the cooked ingredients are cooling down shred three different kinds of cheese into one bowl mix all together to combine and set aside. Cut spring onions into small pieces.
Place 1/3 of shredded and mixed cheeses into a bowl with chicken and mushrooms, add cut spring onions, and then add cold Homemade Alfredo sauce. Add salt and pepper to taste (I used 1 tsp. salt and 1/4 tsp pepper). Mix all ingredients together.
- Assembling the Lasagna:
- Lay the first layer of 5 strips of lasagna pasta onto the bottom of lasagna pan. Then add ½ of the Chicken Bacon Mushroom Alfredo mixture. Spread it out evenly. Sprinkle half of the cheese. Then repeat the same steps with another layer. Cover a pan with foil and refrigerate or bake.
- Baking Instructions:
- Preheat the oven to 350 F (180 C). Place a lasagna pan on the middle oven rack and bake for 45 minutes or until the edges are golden brown and cheese in the middle of a pan is melted. Let the lasagna cool for 15 minutes before slicing for better stability.
- Enjoy!
If this portion is too large for your family it can be divided into multiple smaller glass/ceramic baking dishes and freeze it for later. Bake frozen for about the same time as a large unfrozen dish. Trust me, it will save your life during busy days!
Check out these one pan recipes as well:
CREAMY PEAS AND BACON PASTA RECIPE
EASY CHOW MEIN NOODLES RECIPE
CHEESY CHICKEN BACON ALFREDO STUFFED SHELLS RECIPE
ONE-PAN ROASTED BEEF AND VEGETABLES RECIPE
BRAISED POTATOES WITH BEEF (STOVE TOP VERSION)
LAZY CABBAGE ROLLS RECIPE
SHRIMP ALFREDO FETTUCCINE PASTA RECIPE
EASY CHEESY MARINARA PASTA RECIPE
CREAMY GARLIC CHICKEN PASTA
CHEESY STUFFED BELL PEPPERS
STUFFED SHELLS WITH ITALIAN HOMEMADE SAUSAGE
Also, check out DINNER archive for more delicious recipes.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
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On my to-do list! Looks mouthwatering!
We love it very much! I hope you do as well! 🙂
If I use oven ready lasagna pasta would this recipe work with it??
I think it should be fine. Let me know how it turns out for you.