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1
Pre heat the oven to 375 degrees.
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2
For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
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3
Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
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4
Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
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5
For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
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6
Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
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7
Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
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8
Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
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9
Cover this sheet with the chicken and cover that with another sheet of pasta.
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10
Spread the mushrooms on top and cover with another sheet.
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11
Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
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12
Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
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13
Bake for 25 minutes and let set up 10 minutes.
