Cacciatore Lasagna
Cacciatore Lasagna
Ingredients
- 1 onion, finely chopped
- 2 tablespoons (30 ml) butter
- 1 lb (454 g) skinless and boneless chicken thighs
- 2 cloves of garlic, finely chopped
- 1 lb (454 g) white button mushrooms, sliced
- 3 oz (85 g) thinly sliced pancetta, chopped
- 1/2 cup (125 ml) white wine
- 1 can 28 oz (796 ml) diced tomatoes
- 1/4 cup (60 ml) chopped parsley
- 9 lasagna noodles, cooked al dente
- 2 cups (500 ml) grated mozzarella cheese
- Salt and pepper
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 1/4 teaspoon (1 ml) ground nutmeg
Instructions
- In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
- In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
- Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
Cacciatore Lasagna