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Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Delicious comfort food that is enthusiastically received by company too! It takes some effort but well worth it! Hope you will review my post.

Ingredients Nutrition

Directions

  1. Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
  2. Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
  3. Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
  4. In a separate pan, melt 4 tablespoons butter.
  5. Add flour and stir until combined.
  6. Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
  7. Add salt and pepper.
  8. Pour half and half in bottom on 10x12 baking pan.
  9. Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
  10. Cover with 1/3 white sauce.
  11. Repeat layers then sprinkle with Parmesan.
  12. Bake uncover at 350 for about 40 minutes.
  13. Rest for 10 minutes before serving.
Most Helpful

5 5

This is comfort food at it's finest. We have prepared it twice. (For a change I added thawed and drained chopped spinach to add color). Yummy either way. Thank you Salesgirl.

5 5

I don't usually make or eat lasagna but since this my adopted child I made an exception. Made it just as she stated. I don't usually make changes first time, 'cuz I want to review THEIR recipe not mine. Then if I don't like something or make a change next go around I do. The only thing I do first go 'round is leave out the hotstuff. I followed this to a "T" I baked the seasoned chicken for this and for her chicken salad recipe while I was at it. I liked this recipe. was delish, easy to make. Gave recipe to my italian friend as she helped test it and she said its a keeper Thank you for sharing

4 5

Supper tonight was DELICIOUS! I wasn't able to follow the recipe exactly....here's what I did: UNCOOKED noodles (stacked them as called for, then when all the layers were together, I added about 1 cup REALLY hot tap water along edges---covered with foil to bake--then uncovered to crisp up the top!) Subbed in two cans of mushrooms stems & pieces....AFTER the garlic and (dried) parsley were golden. Wow---that smelled g-o-o-d!!! Next time, I'll DOUBLE the amount of mushrooms and triple or quadruple the amount of garlic!!! Instead of breast meat, I used a QUART of canned chicken meat (butcher our own chickens each summer, so I can our own chix stock and broth, and pick the meat from the carcass and cann it). Purse strings are tight--no prosciutto (not that I wouldn't like to have it in there!!!). Subbed cottage cheese for the ricotta (whirled it in the blender to make it nice-n-smooth), then added a bit of Parmesan to give it some "body." To the sauce I added about a tablespoon of crushed thyme. It reminded me of the gravy in my chicken pot-pie recipe. Yummmy! Well....the family loved it! And wowww---it smelled good while it was baking. KEEPER!!!!!