Ingredients
2chicken breast,boneless, skinless, halves
1bay leaf
2tspsalt
2tbspolive oil
1medium onion
2large cloves garlic
1½lbsmushrooms
¼tspfreshly ground pepper
2medium heads radicchio
1tbspfresh sage leaves,chopped
all purpose flour
4cups2% milk
½cupparmesan cheese,freshly grated
1pinchground nutmeg
1containerricotta cheese,part-skim
1cupmozzarella cheese,part-skim, shredded
1pkglasagna noodles,no boil
Preparation
In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon of salt, and enough water to cover chicken.
Bring to a boil; skim off any foam. Reduce heat to low; simmer for 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.
In a large nonstick skillet over medium-low heat, heat 1 tablespoon of oil. Add onion; cook, stirring occasionally, for about 5 minutes until softened. Stir in garlic and cook, stirring, for 1 minute.
Stir in mushrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes. Remove mushroom mixture to a bowl.
In a skillet over medium-high heat, heat remaining oil. Stir in radicchio and ¼ teaspoon salt; cook, stirring frequently, for about 5 minutes until radicchio wilts and liquid evaporates.
Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.
Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer for 3 minutes, stirring constantly.
Remove pan from heat; stir in ¼ cup Parmesan cheese, nutmeg, ½ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray. In a small bowl, combine ricotta and mozzarella cheeses; stir well.
Reserve 1 cup sauce for top layer. Spread ½ cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with ½ cup ricotta mixture.
Spoon on ½ of mushroom mixture. Top with ½ of chicken. Pour ½ of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.
Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna for 35 minutes. Uncover dish and sprinkle with remaining Parmesan cheese. Bake uncovered for 15 minutes. Let stand 15 minutes.
Serve and enjoy.
