Chicken and Mushroom Lasagna

Now that it's September, it's time to start adding in all those warm comfort meals. I finally got Will hooked on sauteed mushrooms, (praise! because they're one of my favorite things!) so I am adding them into all of my recipes!! If you are a mushroom lover, this one is a winner. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 2 Shredded Chicken Breasts (I use Rotisserie)
  • Two Scallion Stalks (Diced)
  • No Boil Lasagna Noodles 
  • 1 10 oz. Package of Mushrooms (Chopped)
  • 1 Teaspoon Cracked Pepper 
  • 2 Tablespoons Olive Oil 
  • 1 Teaspoon Oregano 
  • 1 Teaspoon Garlic Powder
  • 1 15 oz. Jar of Alfredo Sauce 
  • 1 Cup of Formaggio Cheese 
  • 1 Cup of Mozzarella Cheese 
  • 16 oz. Low fat Cottage Cheese



  1. Preheat Oven to 375 degrees. 
  2. Add olive oil to a skillet and bring to medium heat. Add in mushrooms and scallions.
  3. Next add the pepper, oregano, and garlic powder. Saute until soft. Reduce heat to low and add in the Alfredo sauce, let simmer. 
  4. To assemble, lightly cover the bottom of a 9x13 inch baking dish with mushroom sauce.
  5. Then you will  begin to arrange 5 noodles lengthwise over the light bottom layer. Next, spread 1/3 of the cottage cheese mixture. Top with a 1/4 of mozzarella cheese and 1/4 cup of formaggio. Next, add 1 cup of mushroom sauce over cheese mixture, and sprinkle with shredded chicken.
  6. Repeat layers, and top with remaining mozzarella and formaggio cheese. You should be able to layer 3 times.
  7. Baked for 40-45 minutes or warm and bubbly!