Chicken and mushroom lasagna

Lasagna is a classic of Italian cuisine and should not be missing in any home. This typical chicken and mushroom lasagna recipe is ideal at any time, but if you are served it on a cold winter day, it will be the most comforting dish of your life.

A delicious family lasagna brings together not only flavours, but also memories and special moments with our loved ones. This simple dish encourages us to participate in its preparation as if it were a factory, and children are welcome to get their hands dirty.

I love recipes like this, so versatile and that you can change and vary them many times depending on the ingredients you have in your pantry. This lasagna, in particular, is made with chicken and mushrooms, and I can assure you that it is the star dish in my house . It never fails.

Feel free to use the milk or vegetable drink that best suits you. In my case, I always use rice milk to make the bechamel and as you can see it works perfectly.

This is the typical recipe that is even better the next day, so if you need to make it the day before , go ahead, it will be spectacular. If you make it the same day, let it rest so that it settles and takes on the perfect consistency so that it doesn't fall apart.

Emile Henry ceramic oven tray

Ingredients

• 1 large red onion, chopped
• 500 g minced chicken
• 125 g smoked bacon, chopped
• 350 g of mushrooms and assorted mushrooms, chopped
• 150 ml of young red wine
• 400 ml crushed tomato
• Lasagna plates
• Fresh basil, chopped
• Grated Parmesan cheese or others
• Olive oil

For the bechamel

• 800 ml of hot milk
• 70 g butter
• 70 g of flour
• 1 bay leaf
• Salt, pepper and nutmeg
• fresh thyme

Ceramic tray for oven Emile Henry , Microplane grater with wooden handle and Le Creuset round cocotte

Preparation

1. Sauté the chopped onion in the cocotte until lightly browned. Add the chopped chicken and bacon, sauté for about 6 minutes and add the mushrooms and sauté for about 3 more minutes.
2. Add the red wine and bring to the boil. Add the tomato, stir well, cover the cocotte and cook for 20-30 minutes. Uncover and add the chopped fresh basil. (If the sauce is too thin, let it reduce a little more, uncovered).
3. Meanwhile, we will prepare the bechamel. Melt the butter in a saucepan , add the flour, cook for a minute ≈ and add the hot milk, stirring constantly. Add the bay leaf and continue cooking, stirring constantly, until the sauce is smooth and thick. Season with salt and pepper, grate a little nutmeg, cover and let it rest.
4. On the other hand, in a large, high-sided bowl, put very hot water and submerge the lasagna sheets until they are soft. Then, let them drain on a kitchen towel.
5. To assemble the lasagna, I used the square dish from Emile Henry ; on top we will put a couple of spoonfuls of bechamel and then some lasagna sheets. We spread the meat sauce, bechamel sauce and grated cheese on top. We follow this same procedure and we will finish with a generous layer of bechamel.
6. To finish, sprinkle with Parmesan cheese and/or any other cheese. Bake in a preheated oven at 190ºC for 35 to 40 minutes, until golden and bubbly.
7. Sprinkle a few fresh thyme leaves on top and let the lasagna rest so that it sets and is easier to serve.

Ceramic tray for oven Emile Henry