All the effort put into making this chicken lasagna is worth it! And the 40 cloves of garlic is pure love!
3 tablespoons unsalted butter, divided
4 chicken breasts
40 cloves garlic, skin removed
1 1/2 c. white wine
2 tablespoons all-purpose flour1 1/4 c. chicken stock
3 tablespoons heavy cream
3 sprigs of fresh rosemary
2 teaspoons freshly grated lemon zest
Salt and freshly ground black pepper
2 tablespoons unsalted butter
3 1/3 c. cremini mushrooms sliced
1 1/2 ounces dried porcini mushrooms, rehydrated in
2 tablespoons truffle oil
4 c. milk
1/2 c. butter
1 c. Parmesan
18 lasagna sheets
1 c. Parmesan
How to make 40 Clove Garlic Chicken Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees. On both sides, season the chicken breasts with salt and pepper.
Step 2: Melt 2 tbsp butter in a large ovenproof dish over medium-high heat. Once the butter has melted, add the chicken to the dish, skin-side down, and sear for about 3 minutes per side until golden. Set the chicken aside when done.
Step 3: In the same skillet, melt the rest of the butter. Then, add the garlic cloves. Continue to cook, stirring often until golden brown.
Step 4: Pour in the wine and allow it to simmer for a couple of minutes before stirring in the flour, chicken stock, rosemary, lemon zest, and cream. Return the chicken to the pan.
Step 5: Put the lid on and transfer the skillet into the preheated oven. Roast the chicken for approximately 25 to 30 minutes or until the chicken is cooked through.
Step 6: Take the chicken from the pan when done. Shred, then add back into the sauce.
Step 7: Fry the mushroom until golden. Next, add the butter along with the truffle oil, then season with salt and pepper.
Step 8: To the mushroom, add the rehydrated porcini and continue to cook for additional 4 minutes until it caramelized and turned golden brown. When done, remove from the pan. Set aside.
Step 9: In a saucepan, melt the butter. After the butter has melted, add the flour, stir, and cook for about 2 minutes.
Step 10: Turn the heat off, then gradually add the milk, whisking every after each addition until you have added all the milk.
Step 11: Allow boiling while stirring until the mixture has thickened. Add your desired amount of nutmeg and half of the Parmesan cheese. Mix well until the cheese has melted.
Step 12: On the bottom of the lasagna dish, place a couple of tbsp of bechamel and tent with lasagna sheets. Add on top of the lasagna sheets 1/3 of the chicken mixture and cover with more lasagna sheets. Layer on the top half of the mushrooms and a couple of tbsp of bechamel, then another layer of the lasagna sheets.
Step 13: Repeat the same layers, ending with a layer of chicken, then more lasagna sheets for the final layer. Add the rest of the bechamel over to cover the lasagna sheets and sprinkle with the rest of the Parmesan.
Step 14: Place in the preheated oven and bake the lasagna for about 30 minutes or until the top is golden and the lasagna is completely cooked.