I’m obsessed with mushrooms lately. I buy at least 2 cartons a week. I don’t understand it because the whole time I’m wiping and slicing them, I’m almost gagging at the thought of eating them but once they’re cooked… I’m done. I’ll eat every single of of them before they even make it into the dish I’m preparing.
I pulled this out of Gourmet a week ago when I was sitting in class reading it instead of listening to a lecture and added it to my meal plan for this week. It was the mushrooms, they sucked me right in.
This was really good. I so prefer white lasagna to a tomato one. The only problem was that there wasn’t enough sauce. I had a couple burnt spots because I couldn’t get the sauce to cover everything. Other than that, perfection!
- 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
- 2 1/4 cups cooked shredded chicken
- 3 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons thyme leaves
- 3/4 cup grated Parmigiano-Reggiano
- 12 no-boil egg lasagne noodles
- 1 1/2 cups coarsely grated Gruyere
Preheat oven to 425F with rack in middle.
Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart 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. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyere over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyere.
Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.