White Lasagna (Lasagna Bianca)

Ingredients

• 12 sheets lasagna sheets
• 500 g cooked shredded chicken
• 300 g cremini mushrooms
• 200 g fontina cheese
• 100 g parmesan
• 80 g butter
• 80 g all-purpose flour
• 1000 ml whole milk
• 120 ml heavy cream
• 2 cloves garlic
• 5 sprigs fresh thyme
• 0.25 tsp nutmeg
• 1 tsp salt
• 0.5 tsp white pepper
• 2 tbsp olive oil

Steps

1. 1
   Slice mushrooms and sauté in olive oil with garlic and thyme for 8 minutes until golden. Season and set aside.
2. 2
   Make a rich béchamel: melt butter, whisk in flour, cook 2 minutes. Add warm milk gradually, whisking 12 minutes. Stir in cream, nutmeg, salt, and white pepper; cook 2 more minutes.
3. 3
   Grate or slice fontina thinly. Shred pre-cooked chicken into bite-sized pieces.
4. 4
   Spread a ladle of béchamel on the base of a greased baking dish. Layer: pasta sheets, béchamel, chicken, mushrooms, fontina, parmesan. Repeat 3 times.
5. 5
   Top the final layer with the remaining béchamel, fontina, and parmesan for a rich golden crust.
6. 6
   Bake at 190°C uncovered for 35–40 minutes until the top is deep golden and bubbling at the edges.
7. 7
   Rest 10 minutes prior to cutting.