Chicken Lasagne

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Meals
8 servings
20 minutes
45 minutes&de
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  • 9 lasagne noodles
  • 1/4 cup butter
  • 3 cups mushrooms, fresh, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1/4 cup flour
  • 2 tsp instant chicken boullion 
  • 3 cups milk
  • 2 cups chicken, cooked & cubed
  • 1/2 cup parsley, fresh, chopped
  • 15 oz ricotta or cottage cheese
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  1. Cook lasagne noodles as directed. Drain and rinse with hot water.
  2. In a large saucepan, melt butter. Add mushrooms, garlic, salt and lemon juice. Saute mushrooms until tender, about 5 minutes. Stir in flour and chicken boullion; blend well. Gradually add milk and cook over medium-high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup of parsley.
  3. Heat oven to 325°F.
  4. To assemble lasagne, spread 1/2 cup of sauce in an ungreased 13 x 9" baking dish. Layer 1/3 of the noodles, 1/3 of the ricotta, 1/3 of the mozzarella, 1/3 of the sauce and 1/3 of the parmesan cheese.  Repeat layers ending with parmesan on top. Sprinkle with remaining parsley.
  5. Bake for 45 minutes or until bubbly. Let stand 10 - 15 mintues before serving.