Cheesy Chicken and Mushroom Lasagne

Ingredients

• ½ roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
• ½ cup dry white wine
• 5 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 (10-ounce) package cremini or white mushrooms, thinly sliced
• an 8-inch square baking pan
• + 6 more ingredients
• • 2 teaspoons thyme leaves
  • ¼ cup all-purpose flour
  • 3 ½ cups whole milk
  • 12 Barilla no-boil egg lasagne noodles (less than a 9-ounce package)
  • ¾ cup grated Parmigiano-Reggiano
  • 1 ½ cups coarsely grated Gruyère (3 ounces)

Preheat oven to 425° with rack in middle. Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Tr...

View full recipe at Epicurious