First step. Making béchamel sauce.
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Melt one stick of butter
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Add 3 tbsp of flour.
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Whisk well. We are making a roux.
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Add 2 c of milk slowly and keep whisking vigorously so you don’t create lumps.
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Nice, smooth and silky.
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Season with salt, black pepper and nutmeg.
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The texture we are looking for.
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Next step. Cook mushrooms with butter on high heat.
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Add fresh thyme and cook for a few minutes.
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Add 2 cups of precooked chicken into the béchamel sauce.
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Add mushrooms to the mix. If too thick add some heavy cream.
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Build the lasagna. Start with bechamel sauce than lasagna sheets.
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Add the sauce and shreeded cheese. (Swiss or mozzarella)
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Repeat a few layers. Finish with cheese.
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Cover the pan with aluminum foil and bake on 350 for 45 min.
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Uncover and bake 10 more minutes until golden brown.
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Ready to be enjoyed!
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How yummy is this lasagna!
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