Chicken Mushroom Lasagne

from Lorna B.

(see the original recipe)

Ingredients 9 lasagne noodles 1/4 cup butter or margarine 3 cups sliced mushrooms 1 1/2 teaspoons minced garlic 1/2 teaspoon salt 1 tablespoon lemon juice 1/4 cup flour 2 teaspoons instant chicken bouillon 3 cups milk 2-3 cups cooked, cubed chicken 1/3 cup chopped parsley 15 oz. ricotta 8 oz. shredded mozzarella 1/4 cup parmesan

Directions Cook the lasagne noodles. Melt butter in saucepan. Add mushrooms, garlic, salt, and lemon juice and cook 5 minutes. Stir in flour, chicken bouillon and blend well. Add milk and cook until thick. Stir in the chicken and parsley. Spread 1/3 cup of the sauce in a 9" x 13" pan. Layer in 1/3 noodles, 1/3 ricotta, 1/3 mozzarella, 1/3 sauce, 1/3 parmesan. Repeat twice more. Bake at 325 F for 45 minutes. Let stand before serving.