Cheesy Chicken & Mushroom Lasagne: A Paula Favorite!
Looking for an easy yet delicious dish you can make ahead of time? Paula shows us one of her favorite recipes for Cheesy Chicken & Mushroom Lasagne!
Paulas Notes: I made one of my favorite make-in-advance (or take-to-a-friend) recipes this weekend and took pictures so I could share! I stick with this recipe with a few exceptions. I use the meat from the whole roast chicken. Maybe it is just me but the chickens that I seem to find these days aren’t that big. No one I have met complained that there was too much chicken in this dish.
I LOVE thyme so I use closer to 3 or 4 teaspoons of fresh thyme instead of just 2 teaspoons. My last change from the recipe is that I do not heat my milk when I make a bechamel sauce. I am way too lazy to dirty another pan so I just add the milk slowly and have never had a problem at all.
I personally love using my mini Staub cocottes to make individual servings of lasagna instead of 1 big pan worth, but to be honest both ways taste amazing!
Cheesy Chicken & Mushroom LasagneServes 4Ingredients:
- 1 (10 ounce) package cremini or white mushrooms, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
- 3 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons thyme leaves
- 3/4 cup grated Parmigiano-Reggiano
- 12 Barilla no-boil egg lasagne noodles (less than a 9-oz package)
- 1-1/2 cups coarsely grated Gruyère (3 oz)
Preheat your oven to 425 degrees F with the rack in the middle.
Cook the mushrooms, ¼ teaspoon of salt, the garlic, and 1/8 teaspoon pepper in oil and 1 tablespoon of butter in a 4 quart heavy saucepan over medium heat. Stir occasionally until the mushrooms have softened, about 3 minutes. Add the wine and simmer for 2 minutes. Transfer the mushroom mixture to a large bowl and stir in the chicken. Set this aside.
Bring the milk to a bare simmer in a medium saucepan. Melt the remaining butter (4 tablespoons) over medium-low heat. Add the flour and cook the roux, making sure to whisk constantly for 3 minutes. Add the hot milk in a slow stream, whisking constantly. Add the thyme, ¾ teaspoon salt, and ½ teaspoon of pepper and simmer, whisking occasionally until thickened (5-6 minutes). Remove from heat and reserve 1 cup of the sauce. Stir Parmesan into the sauce that remains in the pan and then stir in the mushroom filling.
Pour half of the reserved plain sauce into an 8 x 8 inch baking dish, spreading evenly to coat the bottom. Add 3 lasagne sheets, overlapping slightly. Add 1/3 of the mushroom filling, spreading it evenly, and then sprinkle ¼ of the Gruyere over the top. Repeat these steps 2 more times. Top with the remaining 3 lasagna sheets and remaining plain sauce, spreading evenly. Sprinkle with the remaining Gruyere cheese.
Cover the lasange with foil, making sure to tent the foil slightly as to keep it from touching the top of the lasange but sealing all around the edge. Bake the lasagna for 30 minutes. Remove the foil and bake until the cheese is golden, about 15 more minutes. Let the lasagna stand 10 minutes before serving. Enjoy!
Recipe by Kay Chun