Chicken Bechamel Lasagne

READY IN: 1hr 5mins




  • Pre heat the oven to 375 degrees.
  • For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
  • Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
  • Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
  • For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
  • Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
  • Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
  • Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
  • Cover this sheet with the chicken and cover that with another sheet of pasta.
  • Spread the mushrooms on top and cover with another sheet.
  • Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
  • Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
  • Bake for 25 minutes and let set up 10 minutes.