Chicken And Mushroom Lasagna

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 9 lasagna noodles
• 2 cups shredded cooked chicken, left-over roasted chicken is perfect
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 lb fresh mushrooms, sliced
• 1 (16 ounce) can 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

Recipe

• 1 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.
• 2 melt butter in skillet.
• 3 saute' onions until transparent.
• 4 add mushrooms, basil, oregano, salt and pepper, crushed red pepper. cook until mushrooms begin to give off their juice.
• 5 blend tomatoes in blender or food processor. add to mushrooms.
• 6 stir in chicken.
• 7 keep warm over low heat while making the cream sauce.
• 8 melt butter in saucepan. stir in flour, cooking and stirring for 2 - 3 minutes.
• 9 add broth, stirring until thickened.
• 10 stir in half-and-half over low heat.
• 11 spoon small amount of cream sauce in the bottom of a lasagne pan.
• 12 place 3 cooked noodles in pan.
• 13 add 1/3 of meat mixture and 1/3 of cream sauce. top with 1/3 of mozzarella and ricotta.
• 14 repeat layers 2 more times.
• 15 top with parmesan.
• 16 bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
• 17 let stand at least 10 minutes before cutting.