1. Preheat oven to 425 with rack in middle. 2. Cook mushrooms, garlic, 1/4 teaspoons salt, and 1/8 tsp pepper in olive oil and 1 tablespoon butter in a 4 quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add the wine and simmer briskly for 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. Set aside saucepan. 3. Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4 quart saucepan over medium-low heat. Add flour and cook roux, stirring constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 tsp salt, and 1/2 tsp pepper and simmer, whisking constantlhy, until thickened, 5-6 minutes. Remove from heat and reserve 1 cup of sauce. Stir parmesan into the sauce remaining in the pan, then stir in mushroom filling. 4. Pour half of reserved plain sauce into 8"square baking dish, spreading evenly to coat bottom. Add three lasagna noodles, overlapping slightly, and 1/3 of mushroom filling, spreading evenly, then sprinkle 1/4 of Gruyere over the top. Repeat 2 times. Top with remaining 3 lasagna noodles and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyere. 5. Cover with foil, tenting slightly to prevent foil from touching top of lasagne, but sealing all the way around edges, and bake for 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes. Let lasagne stand 10minutes before serving. ---------------------------------------------------------------------------
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