Chicken Mushroom Lasagne


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


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.