Lasagna with Chicken, Porcini Mushrooms, Gruyère, and White Wine
Pasta and Pizza • Italian
Description
Lasagna with chicken, porcini mushrooms, Gruyère, and white wine
Ingredients
- Porcini Mushrooms 10 oz
- Garlic 3 cloves
- Olive Oil 1 tablespoon
- Butter 5 teaspoons
- Dry White Wine ½ glasses
- Milk 3½ glasses
- Poultry ½ pieces
- Wheat Flour ¼ glasses
- Chopped Sage Leaves 2 spoons
- Lasagna dough 12 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Gruyère cheese 1½ glasses
- Onion 1 head
Step-by-Step Guide
Step 1
Sauté the thinly sliced mushrooms along with the chopped onion and garlic in olive oil over medium heat in a heavy 4-quart pot, adding salt (1/4 teaspoon) and black pepper (1/8 teaspoon) for 4 minutes. Then pour in the wine and simmer for 2 minutes. Remove the pot from the heat and transfer the mushrooms and onion to a bowl.
Step 2
Remove the skin from the pre-cooked chicken and separate the meat from the bones. Finely chop the chicken meat and mix it with the mushrooms and onions.
Step 3
Pour milk into a medium-sized saucepan and bring it to a boil.
Step 4
Melt butter in a 4-liter pot over low heat, then add flour and sauté for 3 minutes. Gradually pour in hot milk while constantly stirring the mixture. Add thyme, salt (3/4 teaspoon), and pepper (1/2 teaspoon), and cook, stirring occasionally, until thickened (about 5-6 minutes). Remove from heat and pour 1 cup of the sauce into a separate container.
Step 5
Add the Parmesan cheese to the saucepan with the cream sauce, stirring thoroughly until smooth. Then, add the mushrooms and onions to the sauce and mix well.
Step 6
Pour 1/2 cup of the milk and flour mixture into a square baking dish (6.3x6.3 inches). Lay three sheets of prepared lasagna noodles on top (the ends should slightly overlap). Evenly spread 1/3 of the mushroom filling over the noodle layer and sprinkle with a quarter of the coarsely grated Gruyère cheese. Repeat the process with the noodles, mushroom filling, and Gruyère two more times. Finally, cover everything with the last three sheets of noodles, drizzle with the remaining milk and flour sauce (1/2 cup), and sprinkle with the remaining Gruyère.
Step 7
Cover the baking dish tightly with foil, ensuring that the foil does not touch the top layer of the lasagna, and place it on the middle rack of an oven preheated to 410°F. After 30 minutes, remove the foil from the lasagna and return it to the oven for about another 15 minutes. Bake until golden brown.
Step 8
Before serving, let the lasagna cool slightly (for about 10 minutes).
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