Chicken Lasagna "Cacciatore"

Ingredients:

• 1.1 kg skinless and boneless chicken thighs
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 2 onions, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp chopped fresh rosemary
• 3/4 cup dry white wine
• 4 bay leaves (preferably fresh)
• 2 x 800g cans of whole San Marzano tomatoes, crushed by hand
• 600 g fresh lasagna noodles
• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1/4 cup flour
• 4 cups whole milk
• A pinch of freshly grated nutmeg
• 1.5 cups grated Parmesan cheese + extra for sprinkling

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Season the chicken with salt and black pepper. Working in two batches, add the chicken to the pan and cook until browned, 4-5 minutes per side. Transfer to a plate.
2. Add the onion to the pan and cook, stirring, until browned, 3-5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Add the wine, scraping up any browned bits, and simmer until reduced by half, 1-2 minutes. Return the chicken and any juices to the pan.
3. Add 3 bay leaves to the pan along with the tomatoes, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce has thickened, 25-30 minutes. Let cool.
4. Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the noodles in the boiling water, a few at a time, until al dente, about 2 minutes. Carefully remove them with a slotted spoon, transfer them to the ice water, and let them cool. Then transfer them to the baking sheet and pat dry with paper towels.
5. Lightly drizzle the noodles with olive oil to prevent sticking; set aside. Preheat oven to 190°C.
6. Prepare the béchamel sauce:
   
   In a large saucepan over medium heat, melt the butter. Stir in the flour; cook, whisking constantly, for 1 to 2 minutes. Increase the heat to medium-high and whisk in 1 cup milk until smooth. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until a sauce forms. Add the remaining bay leaf, a large pinch each of salt and black pepper, and the nutmeg and cook, whisking, until the sauce comes to a boil. Reduce the heat to maintain a simmer and cook until the sauce thickens, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
7. Grease a 22x32 cm baking dish with butter. Shred the chicken in the sauce with two forks, discarding the bay leaf. Spoon 1.5 cups of the sauce into the baking dish and top with a layer of noodles, overlapping slightly, trimming as needed.
8. Top the noodles with another layer of tomato sauce, 1/2 cup béchamel sauce, and 1/4 cup Parmesan. Repeat the layers three more times (noodles, tomato sauce with chicken, béchamel sauce, Parmesan), then top with a final layer of noodles (you may not need all the noodles). Top with the remaining béchamel sauce and Parmesan. Place the lasagna on a rimmed baking sheet.
9. Bake the lasagna until bubbly around the edges and lightly browned on top, 30-35 minutes. Let rest for 15 minutes before serving. Sprinkle with additional Parmesan cheese.