Name: Cheesy Chicken and Mushroom Lasagne
Cook time: 35 min
Total time: 1½ hr
Yield: Makes 4 servings
Ingredients: 1 (10-ounce) package cremini or white mushrooms, thinly sliced; 3 garlic cloves, minced; 1 tablespoon olive oil; 5 tablespoons unsalted butter, divided; ½ cup dry white wine; ½ roast chicken, skin discarded, meat shredded (about 2¼ cups), and carcass reserved for stock; 3½ cups whole milk; ¼ cup all-purpose flour; 2 teaspoons thyme leaves; ¾ cup grated Parmigiano-Reggiano; 12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package); 1½ cups coarsely grated Gruyère (3 ounces); 8-inch square baking pan

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Cheesy Chicken and Mushroom LasagneRomulo Yanes

No-boil lasagne noodles are a lifesaver: They can turn what's often perceived as a party dish into a practical weeknight supper—especially since you have the luxury of simply reaching into the refrigerator and pulling out the main ingredient: half a roast chicken. Leftover lasagne noodles are handy for crumbling into soup.

Recipe notes

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