White chicken mushroom lasagna

Replace chicken with more mushrooms or other veggies to make vegetarian

Serves 4

  1. 10oz crimini mushrooms
  2. 1tb oil
  3. 5tb butter
  4. 3 cloves garlic
  5. 1/2 cup white wine
  6. 2-1/4 cup shredded chicken
  7. 4tb flour
  8. 3-1/2 cup milk
  9. 2tsp thyme
  10. 3/4 cup parmigiano-reggiano
  11. 12 no-boil lasagna sheets
  12. 3oz gruyere
  • Cook 1-2 and 1tb butter for 2 minutes. Add garlic for 1 minute. Add wine and simmer for 2 minutes. Set aside and mix with chicken.
  • Cook remaining butter with flour. Whisk in 8-9 and bring to a simmer for 5 minutes. Set aside 1 cup and mix in parmigiano-reggiano. Add remaining to mushrooms and chicken.
  • Spread half of parmigiano-reggiano mixture on the bottom of a 8in x 8in baking pan. Lay down 3 noodles. Add a third of the mushroom chicken mixture. Add a fourth of the gruyere. Add two more layers of noodles, mushroom chicken mixture and gruyere. Finish with remaining noodles, parmigiano-reggiano mixture and gruyere. Cover with foil and bake at 425 degrees for 30 minutes. Uncover and cook for 15 minutes. Rest for 10 minutes and serve.

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