Chicken Lasagna -Jeff Allen

Lasagna with a twist from the traditional style.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 batch

Ingredients

• 9  lasagna noodles
• 1⁄4 cup oleo
• 3  cups  sliced mushrooms
• 1  teaspoon lemon juice
• 1⁄4 cup flour
• 3  cups  cooked chicken, cubed
• 2  teaspoons instant chicken bouillon
• 1⁄2 fresh parsley
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons  minced garlic
• 2  cups milk
• 1  cup sour cream
• 8  ounces ricotta cheese
• 8  ounces mozzarella cheese
• 1⁄4 cup parmesan cheese
• 1 (8 ounce) package cream cheese

Directions

1. Cook noodles as direct on package. Melt oleo; add mushrooms, garlic, salt, and lemon juice. Cook 5 minutes. Stir in flour and bouillon. Blend well. Add milk and sour cream; cook over medium heat until thick. Stir in chicken and parsley.
2. Combine ricotta and cream cheese.
3. Spread 1/3 cup sauce in bottom of greased 9x13-inch baking dish. Layer one-third of noodles, one third of ricotta, one third of mozzarellas, 1/2 cup sauce and one-third parmesan. Repeat 2 times.
4. Bake at 325 degrees for 45 minutes.
5. Let stand for 15 minutes before serving.