Mushroom, Pimento and Chicken Lasagne

Total time: 50 minutes
   A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite.

 Ingredients:

• 1 chicken breast, boneless, skinless
• 3/4 cup (6oz, 180ml) chicken stock or water
• 8oz (240gr) mushrooms
• 3 - 4 shallots, 6oz (180gr)
• 1 tbs olive oil
• 2 tbs chicken stock
• 2 cups (15oz, 450gr) chopped tomatoes
• 6oz (180gr) pimientos, roasted red peppers
• 2/3 cup (5oz, 150gr) Greek yogurt
• 3/4 cup (3oz, 90gr) shredded cheese
• 3 tbs butter
• 1/4 cup flour
• 2 cups (16oz, 480ml) milk
• 12 - 15 sheets 'no-cook' lasagna noodles
• 1/3 cup (1.5oz, 45gr) grated Parmesan

 Instructions:

• The chicken: 
• Put the chicken breast and stock or water in a small skillet.
• Cover and cook over medium heat until done, about 10 minutes. 
• Remove and cut into thin slices or shred.
• The mushrooms:
• Clean mushrooms and roughly chop.
• Clean shallots and slice.
• Heat oil in medium skillet.  Add mushrooms, shallots and sauté until tender, about 15 minutes.
• Add 2 tbs of the water or chicken poaching liquid to get up the browned bits on the bottom of the skillet. 
• The Béchamel:
• In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute.
• Add a little (1/4 cup) of the milk and whisk to combine.
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.
• When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat. 
• The rest:
• Open tomatoes.
• Slice roasted red peppers into strips.
• To Assemble:
• In a 10" (25cm) square baking dish, or so, make the following layers
• 1/4 of the béchamel sauce
• 3 - 4 noodles,  you may have to break one up to get good coverage 
• spread half of the yogurt on the noodles
• spread all of the mushrooms and shallots on the yogurt
• 1/4 béchamel sauce
• 3 - 4 noodles
• all of the crushed tomatoes
• 1/2 of the shredded cheese3 - 4 noodles
• spread half of the yogurt on the noodles
• all of the shredded/sliced chicken
• all of the sliced peppers
• 3 - 4 noodles
• 1/2 béchamel sauce
• 1/2 shredded cheese
• all of the Parmesan
• Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.
• Uncover and bake 5 minutes longer to brown cheese.
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.