Ingredients
- 9 uncooked lasagna noodles
- For the Filling:
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breast, cut into very small bits (1/2 inch or smaller)
- ½ teaspoon salt
- ½ teaspoon black pepper (or to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 12 ounces whole milk ricotta cheese
- 1 egg
- 2 ounces grated Parmesan Romano cheese
- For the Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 2½ cups milk (at least 2 %)
- 4 ounces grated Parmesan Romano cheese
- 12 ounces shredded mozzarella, divided
- For the Mushrooms:
- 1 tablespoon butter
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon oregano
Instructions
- heat up the kitchen appliance to 350°. gently grease a thirteen X nine baking dish (I rub a touch vegetable oil on the lowest and sides).
- Cook the lasagna noodles in keeping with package directions, however solely cook halfway (because they're going to cook a lot of within the oven). Drain and rinse with cold water (stops the preparation process).
- whereas the alimentary paste cooks, heat the vegetable oil in a very massive cooking pan. Add the chicken. Then add the salt, pepper, oregano, and basil. Brown the chicken over medium high heat. this can take solely 4-5 minutes (because the chicken items square measure small).
- Set the drained noodles and parched chicken aside.
- in a very medium bowl combine along the cheese cheese, egg, and a pair of ounces Grated Parmesan Romano. Stir within the parched chicken and put aside.
- build the white sauce and cook the mushrooms at a similar time. in a very medium pan soften the butter over medium heat. Stir within the flour till it thickens. Then pour within the milk, stirring whereas you pour. Bring it to a simmer.
- in a very medium cooking pan (or re-use the pan you parched the chicken in), soften the tablespoon of butter. Add the mushrooms and toss them with the oregano. allow them to cook over medium high heat, stirring sometimes, till they're caramelly in color - regarding five minutes.
- once the milk within the pan simmers, stir within the four ounces of grated Parmesan Romano cheese, and eight ounces of the cheese. Stir till it melts.
- To assemble the lasagna, lay three of the noodles on the lowest of the ready pan. unfold ⅓ of the cheese mixture over the noodles. Spoon or ladle ⅓ of the white sauce over the cheese mixture. this can facilitate it to unfold. high with half the mushrooms.
- Repeat. after you get to the last layer, sprinkle the complete high with the remaining four ounces of cut cheese cheese.
- Bake for 35-40 minutes.
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