Lasagna with Chicken and Bechamel Sauce

Directions

In a saucepan, saute the onion, peppers, and mushrooms until softened. Add the shredded chicken and stir all the ingredients together, then deglaze with white wine. Allow the alcohol to evaporate. Transfer the mixture to a bowl and add the mixed cheeses and milk. Season with salt and pepper and mix well until you have a homogeneous mixture.
Next, prepare the bechamel sauce. In a separate saucepan, melt the butter over medium heat, then add the flour and cook for a few minutes until lightly toasted. Stir constantly to prevent lumps. Gradually pour in the milk, continuing to stir until the sauce thickens and becomes smooth. Remove the sauce from the heat and add the gruyere cheese (reserving some for sprinkling at the end), egg yolks, nutmeg, salt, and pepper. Stir continuously until well combined.
Butter a baking dish and spread a layer of the mixture on the bottom. Boil the lasagna sheets in boiling water for one minute, then carefully remove them with a slotted spoon and layer them in the baking dish. Spread the remaining mixture over the lasagna sheets, and top with the bechamel sauce. Ensure an even layer and sprinkle the reserved gruyere cheese on top.
Cover the dish with aluminum foil and bake in a preheated oven for 30 minutes. Remove the foil and continue baking until golden brown for another 10 minutes approximately.
Once cooked, remove the dish from the oven and let it stand for 10-15 minutes to set. Then, cut it into pieces and serve.
Enjoy the delightful flavors of this lasagna with chicken and bechamel sauce, and savor the satisfaction of sharing this tasty dish with your loved ones.