- Serves: 6-8 servings
- Prep Time: 30 minutes
- Cook Time: 1 hour
- 1 lb. Mycopia Organic Gourmet Maitake Mushrooms, trimmed & roughly chopped
- 2 Shallots, minced
- 3 Garlic Cloves, minced
- 2 tbsp. Fresh Parsley, chopped
- 2 large Boneless/Skinless Chicken Breasts, cooked & shredded
- 2 c. Ricotta Cheese
- 2 c. Mozzarella Cheese, shredded
- 1 c. Parmesan Cheese
- 1 lb. Lasagna Noodles
- 2 c. Whole Milk
- 4 tbsp. Butter, divided
- 2 tbsp. Flour
- 1 tbsp. Dijon Mustard
- Salt & Black Pepper
- 2 tbsp. Olive Oil
Preheat oven to 375 degrees. Cook lasagna noodles according to package directions in salted water. While noodles cook, heat olive oil plus 2 tablespoons butter in a large a frying pan on medium heat. When hot, add shallots and garlic, frying briefly until fragrant, then stir in chopped Maitake mushrooms. Season lightly with salt to help release juices then saute until tender, about 5-7 minutes. Stir in parsley and shredded chicken, season to taste with salt and pepper, then set aside until needed.
To make béchamel, heat remaining butter in a medium saucepot until hot, then whisk in flour. Cook until roux becomes crumbly and no longer tastes of raw flour, then remove pot from heat and whisk in milk. Return to medium heat and whisk in Dijon mustard, then slowly bring to a simmer. When sauce just begins to simmer, reduce heat to low to prevent boiling; allow sauce to thicken gently, about 5 minutes. Season to taste with salt and pepper, and remove from heat.
To assemble lasagna, first spread a thin layer of sauce on the bottom of a 9x13 inch baking dish, then top with a layer of noodles, followed by a layer of each of the cheeses, then a layer of chicken and mushroom mixture, and finally top with more sauce. Repeat in layers until dish is full, then top with a final layer of sauce and mozzarella. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 25-30 minutes. Allow lasagna to rest for 15-20 minutes before serving.