Creating Mushroom Chicken Alfredo Lasagna is quite easy if you follow these steps:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook Lasagna Noodles: Boil a large pot of salted water. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. Sauté Mushrooms: In a skillet over medium heat, heat olive oil. Add sliced mushrooms and sauté for about 5 minutes until tender. Season with garlic powder, salt, pepper, and Italian seasoning. Set aside.
4. Combine Chicken: In a bowl, mix the shredded chicken with half of the Alfredo sauce. Stir until chicken is well coated.
5. Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese with half of the Parmesan cheese. Mix well and season with salt and pepper.
6. Layer Ingredients:
– Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish.
– Place three lasagna noodles over the sauce.
– Spread half of the chicken mixture over the noodles, followed by half of the sautéed mushrooms, and a layer of the ricotta mixture.
– Pour one-third of the remaining Alfredo sauce over this layer.
7. Repeat Layers: Repeat the layering process, alternating noodles, chicken, mushrooms, ricotta, and sauce until all ingredients are used, finishing with noodles.
8. Top with Cheeses: Spread the last of the Alfredo sauce over the top layer of noodles. Sprinkle with the remaining mozzarella and Parmesan cheese.
9. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
10. Cool and Garnish: Remove from the oven and let it cool for about 15 minutes. Garnish with freshly chopped parsley before slicing.

With these steps, you’ll have a beautiful Mushroom Chicken Alfredo Lasagna ready to be enjoyed!