Ingredients:

  • 5 lbs Boneless, skinless chicken breasts, diced
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 10 oz Cremini Mushrooms, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 cup Dry White Wine OR Chicken Broth
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1/4 tsp Freshly Grated Nutmeg
  • Salt and White Pepper, to taste
  • 12 No-Boil Lasagna Noodles
  • 15 oz Whole Milk Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese, divided
  • 1 cup Grated Parmesan Cheese, divided

Instructions:

  1. Prepare the Chicken: Season diced chicken. Sauté in olive oil in a large skillet until golden brown and cooked through (165°F internal temp). Remove chicken and set aside.
  2. Sauté Aromatics: Add onion to the same skillet; cook until soft. Add mushrooms and thyme; cook until mushrooms release liquid and it evaporates. Add garlic; cook for 1 minute until fragrant.
  3. Deglaze: Pour in white wine/broth, scraping up any browned bits from the bottom of the pan. Let reduce slightly. Return chicken to the pan, stir, and set aside.
  4. Make the Béchamel (Roux): In a medium saucepan, melt butter over medium heat. Whisk in flour vigorously for 2 minutes to cook out the raw flour taste (creating the roux).
  5. Add Milk: Slowly stream in the warmed milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
  6. Season Sauce: Remove from heat. Stir in nutmeg, salt, and white pepper. Taste and adjust seasoning.
  7. Prepare Ricotta Mix: In a small bowl, gently mix the ricotta with 1/2 cup Parmesan and half of the parsley. Season lightly.
  8. Preheat & Assemble Base: Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish. Spread a thin layer of Béchamel (about 1 cup) across the bottom.
  9. First Layer Assembly: Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top evenly with half of the chicken/mushroom mixture. Sprinkle with 1/3 of the remaining Mozzarella.
  10. Second Layer Assembly: Spoon about 1.5 cups of Béchamel over the filling. Top with another layer of noodles. Repeat the ricotta, chicken/mushroom, and mozzarella layering.
  11. Final Top Layer: Place the final layer of noodles on top. Pour the remaining Béchamel evenly over the top, ensuring all noodles are covered. Sprinkle with the remaining Mozzarella and Parmesan cheese.
  12. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is golden brown and bubbling.
  13. Rest & Serve: Let the lasagna rest on the counter for 15 minutes before slicing. Garnish with remaining parsley.