Cheesy Chicken and Mushroom Lasagna
- 1- 10 oz package cremini mushrooms, sliced thin
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 5 tablespoons butter, divided
- 1/2 cup white wine
- 2 1/4 cups shredded roasted chicken
- 3 1/2 cups half and half
- 1/4 cup flour
- 2 tsp. fresh thyme
- 3/4 cup parmigiano-reggiano
- 1/2 lb. fresh mozzarella, sliced thin
- 1 1/2 cups Gruyere, shredded
- 8 oz. mascarpone
- 1 1/2 cup grated fontina
- 1 package no bake lasagna noodles
Preheat oven to 425 degrees.
Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.
Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.
Combine the mascarpone and fontina together, set aside.
Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagna sheets, overlapping slightly, and one third of the mushroom- chicken mixture, spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – mascarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.
Place on foil lined baking sheet. Cover lasagna tightly with foil not touching top of lasagna. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.