Chicken and Mushroom Lasagna

Serves 6 to 8.

Note: From "The Farmhouse Cookbook," by Sarah Mayor.

• 1 small onion, peeled and halved

• 4 whole cloves

• 4 1/2 c. whole milk

• 2 fresh bay leaves

• 2 fresh thyme sprigs

• 1 tsp. cracked black peppercorns

• 5 tbsp. butter

• 1/2 c. flour

• 9 dried lasagna noodles

• 1 tbsp. olive oil

• 1 1/2 tsp. freshly grated nutmeg

• 3 1/2 tbsp. heavy cream

• 2 tbsp. butter

• About 10 1/2 oz. cremini mushrooms, wiped clean and thickly sliced

• Salt and pepper, to taste

• Meat from 1 large roasted chicken (approx. 1 1/4 lb.) pulled into chunky pieces

• 1/2 c. plus 2 tbsp. finely grated Parmesan

Directions

Stud the onion halves with the cloves and put them into a pan with the milk, bay leaves, thyme and peppercorns. Bring to a boil, remove from heat and set aside for at least 20 minutes to allow time for the flavors to infuse.

Bring a large pan of well-salted water to a boil. Return the milk to a boil, then strain through a strainer into a pitcher. Melt the butter in a medium pan, add the flour and cook gently for 2 to 3 minutes without coloring. Remove from heat and gradually stir in the hot milk. Return to a boil, stirring constantly, and let simmer gently over very low heat, stirring occasionally, for 10 minutes. Preheat the oven to 400 degrees.

Drop the lasagna noodles one at a time into a pan of boiling salted water, add the oil and cook for 12 minutes or until al dente. Drain well, run briefly under cold water, then separate and lay them out side by side on a sheet of plastic wrap.

Stir the nutmeg and cream into the sauce. Melt the butter in a frying pan, add the mushrooms and some salt and pepper, and fry briskly over high heat for 3 to 4 minutes until all the excess moisture has evaporated. Stir them into the sauce with the chicken and some salt and pepper to taste.

Lightly butter an 8- by-11 1/2-in. shallow baking dish and line the bottom with 3 of the cooked lasagna noodles. Spoon over one-third of the chicken sauce and cover with another layer of the lasagna sheets. Repeat these layers once more, then spoon over the remaining sauce and sprinkle over the Parmesan.

Bake for 30 to 35 minutes, until golden and bubbling.