Thursday, March 3, 2011

Last Minute Chicken & Mushroom Lasagna

lately, {with a little time on my hands}, i've figured out a few new things. if you grocery shop after 10pm, it's you and the stock boys; sales run in a 6-week cycle; couponing is an interesting, addicting dose of logic & strategy; & a rotisserie chicken {in the deli section}, goes on sale after 9pm. with that in mind, i've crafted the perfect, lasagna dinner for the busy girl. if you make this the day before, you can refrigerate & cook for dinner the following night!

  • 1 10 ounce package of white mushrooms, sliced
  • salt & pepper
  • 3 garlic cloves, minced
  • 2 tablespoon olive oil
  • 4 tablespoons butter, divided {1 now, 3 later}
  • 1/2 cup dry white wine
  • 1 large roast chicken, {2 cups of meat}
  • 3 1/2 cups whole milk, heated
  • 1/4 cup all- purpose flour
  • 2 tsp fresh thyme leaves
  • 3/4 grated parmigiana-reggiano cheese
  • 12 no boil egg lasagna noodles
  • 1 1/2 cups grated Gruyere cheese

1) preheat oven to 425 degrees.

2) in a large saucepan over medium heat, heat olive oil & butter. when melted, cook mushrooms, garlic, 1/4 teaspoon salt & 1/8 teaspoon pepper, stirring occasionally until mushrooms are softened. add wine & simmer for 2 minutes. transfer mixture to a large bowl, fold in the chicken & set aside.

3) in a {new} medium saucepan over medium heat, melt 3 tablespoons of butter. add flour & whisk constantly {to create a roux} for 3 minutes. quickly add the hot milk while continuing to whisk. add in thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper & simmer, whisking until mixture is thickened, approx. 5-6 minutes. remove from heat & reserve one cup of sauce. stir in parmesan to remaining mixture, then stir roux mixture into mushroom & chicken filling.

4) spread half of reserved plain sauce in a deep, rectangular baking dish or lasagna dish. add 3 lasagna noodles overlapping slightly. add 1/3 of mushroom filling, spreading evenly across the pan. then sprinkle 1/4 of gruyere over the top. repeat 2 times then spread the plain sauce over the last layer & finish with the last grated gruyere.

5) cover with foil {being careful to tent the foil so it does not make contact with the top of the lasagna}. bake for 30 minutes. remove foil, bake another 15 minutes. let the lasagna stand 10 minutes before serving.

enjoy with wine, good friends & family!

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