For the chicken:
4 chicken breasts
40 cloves garlic, skin removed
Salt and freshly ground black pepper
3 tbsp unsalted butter, divided
1 1/2 cups white wine
2 tbsp all-purpose flour
1 1/4 cups chicken stock
3 sprigs fresh rosemary
3 tbsp heavy cream
2 tsp freshly grated lemon zest
For the mushroom layer:
3 1/3 cups cremini mushrooms sliced
2 tbsp unsalted butter
2 tbsp truffle oil
1 1/2 oz dried porcini mushrooms, rehydrated in
For the bechamel:
1/2 cup butter
4 cups milk
2 cups Parmesan, divided
18 lasagna sheets
For the chicken: Preheat oven to 400 degrees. Season chicken breasts with salt and pepper on both sides.
In a large ovenproof dish over medium-high heat, melt 2 tablespoons butter. Add chicken, skin-side down, and sear both sides until golden, about 3 minutes per side. Remove chicken from pan and set aside.
Melt remaining tablespoon of butter in the skillet. Add garlic cloves and stir frequently until golden brown. Add the wine to the pan and let it bubble for a few minutes, then stir in the flour, chicken stock, rosemary, lemon zest and cream and add the seared chicken back to the pan.
Cover the dish and place into the preheated oven, roasting until the chicken is completely cooked through, about 25 to 30 minutes. Remove the chicken from the pan and shred, then place back into the sauce.
For the mushrooms: Fry the mushrooms until golden, then add the butter, truffle oil and season well with salt and pepper. Add the rehydrated porcini and cook for 4 minutes until caramelized and golden brown, then remove from the pan and set aside.
For the bechamel: Melt the butter in a saucepan, then add the flour. Mix and cook for 2 minutes, then turn the heat off. Add the milk slowly, beating everything together really well between additions, until all the milk is used up. Bring to a boil, stirring constantly until thickened, then add a good grating of nutmeg and half of the Parmesan cheese and stir until melted.
Begin to build the lasagna: Place a few tablespoons of bechamel on the bottom of a lasagna dish and cover with lasagna sheets. Cover with one-third of the chicken mix then add more lasagna sheets. Add half of the mushrooms and a few tablespoons of bechamel then more lasagna sheets. Continue to build the lasagna like this, finishing with a layer of chicken. Add a final layer of lasagna sheets. Cover the top with remaining bechamel, then sprinkle with the remaining Parmesan.
Bake in the oven for 30 minutes, until the top is golden and the lasagna is cooked through.