Many request for this recipe, so I thought I would share. It’s one of the best things I’ve ever made, seriously. It’s not hard, and will impress anyone!
What you will need:
3 Chicken Breasts, sliced thinly
1 small box of mushrooms, cleaned and sliced
1/2 lb of bacon, diced
1 medium onion, diced
1 (80z) heavy whipping cream
1 (6 oz) of Gorgonzola cheese (they sell the containers in the deli)
1 pkg (8 oz) finely shredded mozzarella cheese
Preheat your oven to 350.
Pour the heavy whipping cream into a sauce pan, bring to boil, turn down to medium let simmer, stirring occasionally with a whisk. You will want the cream to reduce by 1/2.
Cook your lasagna noodles, set aside to cool.
Cook the sliced chicken breasts in a large pan until almost done (barely pink in center) set aside in bowl. In same pan add the diced bacon and onion, cook until the onions are translucent, drain in small strainer, put in same bowl with chicken. Take the mushrooms and cook them in the same pan until the mushroom release their liquid, strain. Put the chicken, onions, bacon, and mushrooms back into the pan.
Once the cream has reduced by 1/2 slowly add your gorgonzola cheese incorporating with a wisk. The sauce should be creamy and smooth (will cover the back of a spoon.) Add a dash of parmesan cheese. Pour the sauce into the pan with the chicken, onions, bacon, and mushroom mixture (leave a little in the sauce pan to put on the bottom of your lasagna pan)
In a 9×13 pan or your favorite lasagna pan add a think layer of the reserved cream sauce to the bottom of the pan – covering pan. Put down your first layer of lasagna noodles, top with cream mixture, top with a layer of mozzarella cheese. Repeat process until you have 3-4 layers of lasagna.
Put in oven for 25-30 minutes until the cheese is bubbling on top or slightly golden brown.
Take out of the oven, let rest for 10 minutes, slice and serve!