Chicken and mushroom lasagna

Lasagna is a classic of Italian cuisine and cannot be missing in any home. This typical Chicken and Mushroom Lasagna recipe is great anytime, but served on a cold winter day, it will be the most comforting dish of your life.

Around a delicious family lasagna, not only flavors come together, but 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 in which children are welcome to get their hands dirty.

I love recipes like this, so versatile and that can be changed and varied 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 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 béchamel 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 take it the same day, let it rest so that it settles and takes the perfect consistency so as not to fall apart.

Ceramic oven tray Emile Henry

Ingredients

• 1 large red onion chopped
• 500g minced chicken
• 125g chopped smoked bacon
• 350 g mushrooms and mixed mushrooms, chopped
• 150 ml of young red wine
• 400 ml of crushed tomato
• lasagna plates
• chopped fresh basil
• grated parmesan cheese or others
• Olive oil

For the béchamel

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

ceramic tray for oven Emile Henry , Microplane grater with wooden handle and round Le Creuset Cocotte

Preparation

1. Sauté the chopped onion in the cocotte until lightly golden. Add the minced chicken and bacon, fry for about 6 minutes and add the mushrooms and sauté for about 3 more minutes.
2. Add the red wine and bring it to a boil. Add the tomato, stir well, cover the cocotte and cook for 20 - 30 minutes. Uncover, add the chopped fresh basil. (If the sauce were very liquid, we will let it reduce, uncovered, a little more).
3. Meanwhile, we will be making the béchamel. In a saucepan , melt the butter, add the flour, cook it 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. Add salt and pepper, grate a little nutmeg, cover it and let it rest.
4. On the other hand, in a large dish with high walls, we will put very hot water and submerge the lasagna plates until they are soft. Then, we will let them drain on a kitchen towel.
5. To assemble the lasagna, I have used the Emile Henry square dish ; on it we will put a couple of tablespoons of bechamel and then some plates of lasagna. 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 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 some fresh thyme leaves and let the lasagna rest so that it settles and is easier to serve.

ceramic tray for oven emily henry