Name: White Lasagna with Chicken
Prep time: 80 min
Cook time: 30 min
Yield: 8
Cuisine: Italiana
Ingredients: 1/2 cups butter, for béchamel; 1/2 cups flour, for béchamel; 5 cups whole milk, for béchamel; 1 teaspoon nutmeg, for béchamel; 1 pinch salt; 1 pinch white pepper; 1 cup Gouda cheese, grated, for béchamel; 1/4 cups Parmesan cheese, for béchamel; 1/2 cups bacon, finely chopped; 2 tablespoons garlic, finely chopped, for filling; 1/4 cups white onion, finely chopped, for filling; 2 cups chicken breast, cut into small cubes, for filling; 1/4 cups carrot, finely chopped; 1/4 cups celery, finely chopped, for filling; 2 cups button mushrooms, sliced, for filling; 1 cup white wine, for filling; 1 sprig fresh thyme, for filling; 1 cup sour cream, for filling; 1 pinch nutmeg, for filling; 1 pinch salt, for filling; 3 liters water; 2 tablespoons salt; 15 lasagna sheets, (sheets); 3 cups spinach, chopped, for filling; 2 cups Gouda cheese, grated

Preparation

50 mins

30 mins

Low

Preheat the oven to 180° C. For the béchamel sauce: Heat a small pot over medium heat with the butter, add the flour at once and cook until golden, add the milk and whisk until thickened, season with nutmeg, salt, white pepper, add the cheeses and cook until melted. Set aside.