Chicken and Mushroom Lasagne

Make 6 large servings

Ingredients

filling
1 8-ounce package cremini mushrooms, thinly sliced
3 garlic cloves, minced
1 tablespoon California Olive Ranch® Extra Virgin Olive Oil
5 tablespoons Kerrygold® Unsalted Butter, divided
1/2 cup chicken stock
1 rotisserie chicken, shredded (about 3 cups)
1/2 teaspoon Spice House® Tuscan Seasoning
1/2 teaspoon RealSalt® Seasoning Salt
red pepper flake, to taste
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
sauce
3 1/2 cups whole milk
1/4 cup King Arthur® All-Purpose Flour
1 tablespoon thyme leaves, chopped
3/4 cup Parmigiano-Reggiano, grated
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
assemble
12 Barilla® Oven-Ready Lasagne Noodles
12 ounces La Gruyère® AOP, coarsely grated (about 3 cups)

Directions

Preheat the oven to 425℉ with a rack in the middle.

prepare filling
Cook mushrooms, garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and red pepper flake in oil and 1 tablespoon butter in a large saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add stock and simmer for 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken.

make sauce
Bring milk to a bare simmer in a medium saucepan.

Melt remaining 4 tablespoons butter in a large saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Add tuscan seasoning and seasoning salt. Taste and adjust any seasoning if needed. Continue cooking

Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.

assemble lasagne
Pour half of the reserved plain sauce into a 9 x 14 baking pan, spreading evenly to coat the bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top.

Repeat 2 times.

Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.

bake lasagne
Cover with foil, tenting slightly to prevent foil from touching the top of lasagne but sealing all around the edge, and bake for 30 minutes.

Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand for 10 minutes before serving.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.epicurious.com/recipes/food/views/cheesy-chicken-and-mushroom-lasagne-351914