Lasagne with chicken, porcini mushrooms, gruyere and white wine

6 servings

90 minutes

Lasagna with chicken, white mushrooms, Gruyère cheese, and white wine is an exquisite dish of Italian cuisine, infused with elegance and rich aromas. Its origins can be traced to traditional lasagna recipes, but the richness of flavors makes it special. Tender chicken meat, the intense aroma of white mushrooms, and the creamy softness of Gruyère create a harmonious combination. White wine adds finesse and depth to the taste while thyme highlights its sophistication. This lasagna is a symbol of cozy evenings and festive gatherings; its silky texture and appetizing golden crust pair perfectly with a glass of good wine. It is best served slightly cooled to reveal all flavor nuances—an ideal treat for those who appreciate culinary art.

Energy value per serving

• Calories: 4392.6
• Proteins: 171.4g
• Fats: 82.9g
• Carbohydrates: 736.7g

Ingredients

• White mushrooms: 250 g
• Garlic: 3 clove
• Olive oil: 1 tbsp
• Butter: 5 tbsp
• Dry white wine: 0.5 glass
• Milk: 3.5 glass
• Chicken: 0.5 pc
• Wheat flour: 0.3 glass
• Chopped fresh thyme: 2 tsp
• Lasagna dough: 12 pc
• Grated Parmesan cheese: 180 g
• Gruyere cheese: 1.5 glass
• Onion: 1 head

Cooking steps

1. Sauté thinly sliced mushrooms and chopped onion and garlic with 1/4 teaspoon salt and 1/8 teaspoon black pepper for 4 minutes in olive oil over medium heat in a heavy 4-quart pot. Then pour in the wine and simmer for 2 minutes. Remove the pot from heat and transfer the mushrooms with onions to a bowl.

   Required ingredients:

   • White mushrooms: 250 g
   • Onion: 1 head
   • Garlic: 3 cloves
   • Olive oil: 1 tablespoon
   • Dry white wine: 0.5 glass

2. Remove the skin from the pre-cooked chicken and separate the meat from the bones. Chop the chicken meat very finely and mix it with mushrooms and onions.

   Required ingredients:

   • Chicken: 0.5 piece

3. Pour milk into a medium-sized pot and bring to a boil.

   Required ingredients:

   • Milk: 3.5 glasss

4. Melt butter in a 4-liter pot over low heat, add flour and sauté for 3 minutes. Slowly pour hot milk into the flour, stirring constantly. Add thyme, salt (3/4 teaspoon), pepper (1/2 teaspoon) and cook, stirring occasionally, until thickened (5-6 minutes). Remove from heat and pour 1 cup of sauce into a separate container.

   Required ingredients:

   • Butter: 5 tablespoon
   • Wheat flour: 0.3 glass
   • Chopped fresh thyme: 2 teaspoons
   • Milk: 3.5 glasss

5. Add parmesan to the milk sauce, stirring thoroughly until smooth. Then add mushrooms and onions to the sauce and mix.

   Required ingredients:

   • Grated Parmesan cheese: 180 g
   • White mushrooms: 250 g
   • Onion: 1 head
   • Garlic: 3 cloves

6. Pour 1/2 cup of milk and flour mixture into a square baking dish (16x16 cm), then lay three sheets of ready lasagna dough on top (the ends should slightly overlap). Evenly spread 1/3 of the mushroom filling over the dough layer, sprinkle with a quarter of coarsely grated Gruyère. Repeat the steps with dough, mushroom filling, and Gruyère 2 more times. Then cover everything with the last 3 sheets of dough, pour the remaining milk and flour sauce (1/2 cup) over it, and sprinkle with the remaining Gruyère.

   Required ingredients:

   • Lasagna dough: 12 pieces
   • Gruyere cheese: 1.5 glass

7. Tightly cover the baking dish with foil so that it does not touch the top layer of the lasagna, and place it on the middle rack of an oven preheated to 210 degrees. After 30 minutes, remove the foil from the lasagna and return it to the oven for about 15 more minutes. Bake until golden brown.

8. Let the lasagna cool slightly before serving (10 minutes).