Ingredients:
9 lasagna noodles
2 cups shredded cooked chicken, left-over roasted chicken is perfect
2 tablespoons butter
1 medium onions, chopped
1/2 lb fresh mushrooms, sliced
1 (16 ounce) cans crushed tomatoes
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
crushed red pepper flakes, to taste
3 tablespoons butter
3 tablespoons flour
10 ounces canned chicken broth
1/2 cup half-and-half
1 cup mozzarella cheese, shredded
1 cup ricotta cheese
1/4-1/2 cup parmesan cheese
Directions:
Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
Melt butter in skillet.
Saute’ onions until transparent.
Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
Blend tomatoes in blender or food processor. Add to mushrooms.
Stir in chicken.
Keep warm over low heat while making the cream sauce.
Melt butter in saucepan. Stir in flour, cooking and stirring for 2 – 3 minutes.
Add broth, stirring until thickened.
Stir in half-and-half over low heat.
Spoon small amount of cream sauce in the bottom of a lasagne pan.
Place 3 cooked noodles in pan.
Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
Repeat layers 2 more times.
Top with Parmesan.
Bake at 350 degress for 20 – 25 minutes or until nice and bubbly.
Let stand at least 10 minutes before cutting.
Servings: 4-6
Time preparation: 30 min.
Time total: 55 min.