Cacciatore Lasagna

Cacciatore Lasagna

  • Preparation 25 min
  • Cooking 1 h
  • Servings 6
  • Freezes Yes
  • Nut-free

Categories

Ingredients

  • Lasagna

    • 1 onion, finely chopped
    • 2 tablespoons (30 ml) butter
    • 1 lb (454 g) skinless and boneless chicken thighs
    • 2 cloves of garlic, finely chopped
    • 1 lb (454 g) white button mushrooms, sliced
    • 3 oz (85 g) thinly sliced pancetta, chopped
    • 1/2 cup (125 ml) white wine
    • 1 can 28 oz (796 ml) diced tomatoes
    • 1/4 cup (60 ml) chopped parsley
    • 9 lasagna noodles, cooked al dente
    • 2 cups (500 ml) grated mozzarella cheese
    • Salt and pepper
  • Parmesan Béchamel Sauce

    • 3 tablespoons (45 ml) butter
    • 3 tablespoons (45 ml) unbleached all-purpose flour
    • 1 1/2 cups (375 ml) milk
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
    • 1/4 teaspoon (1 ml) ground nutmeg

Preparation

  • Lasagna

  • Parmesan Béchamel Sauce

  • Assembly

Note from Ricardo

Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

Personal Note