Ingredients:

1 small chicken cut in half
1 carrot
the basil stalks
2 bay leaves
1 clove of garlic
salt
black pepper
80 g of butter
1 large chopped onion
100 g of type 55 wheat flour without yeast
450 ml of milk
200 ml of cream
Nutmeg
lemon juice
2 tablespoons of oil
3 chopped garlic cloves
100 g of sliced ​​bacon cut into strips
500g of fresh rolled mushrooms
200 g of tomato pulp
125 ml of white wine
Chopped fresh basil leaves
250 g pasta for lasagna
200 g of grated mozzarella cheese
200 g of grated emmental cheese
Dried oregano leaves




Preparation:

1. In a pan of water, add salt, pepper, garlic clove, bay leaf, carrot and basil stalks.
Bring to the heat and bring to a boil.
When the broth starts to boil, add the chicken.
Cover and cook for 25 minutes.
After time, remove the chicken to a plate.
Strain and set aside the broth.

2. In a saucepan, heat the butter and 1/3 of the onion.
Stir and let it cook without browning.
When sautéing, add the flour and mix well.
Gradually and while stirring, add half a liter of cooking broth to the chicken.
Then, gradually and while you continue to stir, add the milk and cream.
Season the sauce with nutmeg.
Rectify the salt and pepper seasoning.
Finally, add a few drops of lemon juice.
Stir until the cream starts to bubble.

3. Clean chicken of skins and bones and shred.

4. In a large saucepan, heat the oil, remaining onion, remaining bay leaf, minced garlic and bacon.
Stir and let it cook without browning.
When sautéing, add the mushrooms.
Season with salt and pepper.
Stir and sauté until the mushrooms run out of water.
Add the tomato pulp, white wine and 125 ml of chicken broth.
Simmer for 2 minutes until the alcohol evaporates.
Add the shredded chicken, chopped basil leaves and 1/3 of the sauce you prepared.
Mix everything very well.
As soon as it starts bubbling, add some dried oregano leaves and remove from heat.

5. In a bowl, mix the 2 cheeses.

6. On an oven tray, place alternating layers of meat, a little grated cheese and lasagna dough.
If the dough is too thin, keep double the plates for the end, in this case 4.
Cover the dough plates with the remaining sauce.
Smooth and finally sprinkle the lasagna with the remaining grated cheese.

7. Place in a preheated oven at 180 °C with the bottom rack and fan on.
Let it brown for approximately 40 minutes until the lasagna turns golden.
Once ready, remove and serve.