Best Chicken Lasagna Recipe

This is The Bald Chef’s recipe for Chicken Lasagna. To make the best Chicken Lasagna start out in a Large Stock Pot brings 5 Cups of Water to a boil. Add 3 Pounds Boneless Skinless Chicken Thighs and add 1 crushed up Bay Leaf, 1/2 Half White Onion, 4 Whole Cloves of Garlic, and 5 Rounds Black Pepper to the Boiling Water. After Chicken Thighs have cooked for 10 minutes remove them from the boiling water. Let the Chicken cooled cut into bite size pieces. Place your Chicken Stock on high heat and add 1 16oz. Package of Dried Italian Lasagna Noodles and cook per instructions. When the Lasagna Noodles are cooked remove them from the Stock Pot and run under cool water to stop the cooking process. Keep the Chicken Stock on low heat. In a Fry Pan add 2 Tablespoons Extra Virgin Olive Oil, 3 Chopped Cloves Of Garlic, and 3 Whole Chopped Shallots add the 16 oz. Sliced Baby Bella Mushrooms and cook for about five minutes. Deglaze the Mushrooms with 4 Tablespoons of Italian Vermouth. Remove the Mushrooms from the fry pan, and set aside. This Chicken Lasagna recipe uses a French Béchamel Sauce. To make your Béchamel Sauce start by adding 3 Tablespoons Butter to 3 Tablespoons Flour to create a Roux on low heat. Cook the Roux slowly for 5 minutes and add the 1/4 Cup of Half and Half and sir the sauce, then add 2 cups of your Chicken Stock. At this point the Mushroom Cream Sauce should be creamy add the 3 Pounds of cooked Chicken Thighs, and the sautéed Baby Bella Mushrooms. Pre heat your oven to 350. In a 9″x12″ Baking Pan layer up one layer of cooked Lasagna Noodles. Add one layer of the Chicken and mushroom Sauce, then 3/4 cups of Shredded Mozzarella Cheese replete until the Chicken Lasagna is assembled. Top with 2 cut Tablespoons of Fresh Parsley, and 2 Tablespoons Parmesan Romano Cheese. Cover the baking Pan with Aluminum foil and bake for 30 minutes. Remove from the oven and let set for 10 minutes before serving.