Chicken Bechamel Lasagne Recipe #247501
A deliciously decadent use of leftover chicken
by lamarb
1¼ hours | 30 min prep
SERVES 6
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 shallots, finely minced
- 2 garlic cloves, finely minced
- 4 fresh bay leaves
- 1 cup all-purpose flour, plus more
- all-purpose flour, for dusting
- 1 cup whole wheat flour
- 2 jumbo eggs
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 cup leftover cooked chicken
- 3 large white mushrooms, thinly sliced
- 1/2 cup skim milk manchego cheese, grated
- 1/2 cup pecorino romano cheese, grated
- 1/2 cup taco cheese, grated
- 3/4 cup garlic flavored breadcrumbs
- Pre heat the oven to 375 degrees.
- For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
- Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
- Simmer for about 5 minutes, stirring occasionally. Reserve.
- For the lasagna, place the two flours, eggs, and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
- Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
- Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
- Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
- Cover this sheet with the chicken and cover that with another sheet of pasta.
- Spread the mushrooms on top and cover with another sheet.
- Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
- Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
- Bake for 25 minutes and let set up 10 minutes.
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5 stars