Chicken and Mushroom Lasagna

Lasagna is a classic of Italian cuisine and a must in every home. This classic chicken and mushroom lasagna recipe it's ideal any time, but if you're served it on a cold winter day, it will be the most comforting dish of your life.

A delicious family lasagna brings together not just flavors, but memories and special moments with our loved ones. This simple dish invites everyone to take part in making it, like a little factory, and kids are welcome to get their hands messy.

I love recipes like this—so versatile, and you can change and vary them multiple 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 it’s the Signature dish at my house. It never fails.

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

This is the kind of recipe that's even better the next day, so if you need make it the day before, go ahead, it will be spectacular. If you have it the same day, let it rest so it settles and gets the perfect consistency so it doesn’t crumble.

Emile Henry ceramic baking dish

Ingredients

• 1 large red onion, chopped
• 500 g of minced chicken
• 125 g chopped smoked bacon
• 350 g of button mushrooms and mixed mushrooms, chopped
• 150 ml of young red wine
• 400 ml of crushed tomatoes
• Lasagna sheets
• Chopped fresh basil
• Grated Parmesan cheese or others
• Olive oil

For the béchamel

• 800 ml of hot milk
• 70 g of 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 Dutch Oven

Preparation

1. We sauté in the casserole sauté the chopped onion until lightly golden. Add the chopped chicken and bacon, sauté for about 6 minutes, then add the mushrooms and button mushrooms and cook for about 3 minutes more.
2. Add the red wine and bring it to a boil. Add the tomato, stir well, cover the casserole, and let it cook for 20 - 30 minutes. Uncover, add the chopped fresh basil. (If the sauce is too thin, let it reduce, uncovered, a little longer).
3. In the meantime, we'll be making the béchamel. In a saucepan Melt the butter, add the flour, cook it for one minute ≈ and add the hot milk while stirring constantly. Add the bay leaf and keep cooking and stirring without stopping until the sauce is smooth and thick. Season with salt and pepper, grate a little nutmeg, cover it, and let it rest.
4. Meanwhile, put very hot water in a large, high-sided dish and submerge the lasagna sheets until they’re soft. Then let them drain on a kitchen towel.
5. To assemble the lasagna, I used Emile Henry square dish; on top of it we will add a couple of tablespoons of béchamel and then some lasagna sheets. Spread the meat sauce, béchamel sauce, and grated cheese on top. Repeat this same process and finish with a generous layer of béchamel.
6. To finish, sprinkle Parmesan cheese and/or any other cheese. Bake in a preheated oven at 190 ºC for 35 to 40 minutes, until golden and bubbling.
7. We sprinkle some fresh thyme leaves and let the lasagna rest so it sets and is easier to serve.

Ceramic tray for oven Emile Henry