Recipes

9 lasagna noodles, cooked to package directions

1/4 cup butter or margarine

1 pound fresh mushrooms, sliced

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup flour

3 cups milk

1/2 cup chopped fresh parsley

2 chicken breast halves, skinned, boned, cooked

and cut into small pieces

15 ounces ricotta cheese

12 ounces Mozzarella, shredded

1/2 cup grated Parmesan cheese

TO PREPARE:

1. Drain and rinse cooked noodles and spread out over

waxed paper to cool.

2. In a large saucepan, melt butter. Add mushrooms,

salt and pepper and sauté until tender, about 5

minutes.

3. Stir in flour; then slowly add milk while stirring.

Cook over medium-high heat until mixture thickens

and boils, stirring constantly. Stir in 1/3 of

parsley.

4. Preheat oven to 325 degrees. Spread 1/3 cup of the

mushroom sauce in the bottom of an ungreased 13x9x2-

inch baking dish. Layer 1/3 of noodles, 1/3 of

chicken, 1/3 of ricotta, 1/3 of Mozzarella, and then

1/3 of Parmesan. Repeat layers 2 more times, ending

with Parmesan cheese on top. Sprinkle top with

remaining parsley.

5. Bake for 45 minutes or until bubbly. Let stand 10

minutes to set before serving.

NOTE: A creamy subtly-flavored variation of a classic

dish.

SERVES: 8