Here it is Saturday already, and I made my Cheesy Chicken and Mushroom Lasagna from this month's Gourmet magazine days and days ago--luckily I took pictures! You've probably already forgotten my plan to make all four recipes from the original two roasted chickens in gourmet's Birds in Hand article(original discussion here).
I didn't make too many changes to this recipe. Unfortunately, I ran out of thyme (too lazy to go back to the store) so since the sauce was basically a bechamel sauce I just added nutmeg instead (as I often do with a bechamel sauce)--which went well with the chicken, mushrooms, and gruyere cheese. And, of course, as you can see from the photo above--I made my own lasagna noodles.
The main difference when making lasagna noodles from making other egg noodles, is that these should be used fresh, instead of having the flexibility of being made ahead and dried.
You could just use a knife and cut the sheets, but I used a pasta cutter to make it pretty. My consolation gift to myself from last week's visit to Williams Sonoma! Unfortunately, those beautiful glass, nested, multi-colored mixing bowls that I was drooling over were way out of the budget right now!
Just make the dough and roll it out as you would in previous egg pasta articles A Girl and Her Chitarra, and Don‘t Put all your Eggs in One Basket, and then cut to the appropriate size. A batch of dough from one cup of flour and two eggs, rolled thinly was enough for the lasagna. Boil the noodles for 30 seconds.