Creamy Chicken Lasagna

This recipe comes from my Cooking Pleasures magazine.I've cooked it up many times and it is a very tasty dish. I omit the mushrooms in the recipe, but I'm posting the recipe as printed. Enjoy...

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 5  tablespoons butter, divided
• 1  cup onion, chopped
• 2  garlic cloves, minced
• 1 (14 1/2ounce) can  diced plum tomatoes, undrained
• 2 (4 ounce) cans  sliced mushrooms, drained
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon sugar
• 1 1⁄4 teaspoons salt, divided
• 2 1⁄2 cups  cooked chicken, diced
• 3  tablespoons all-purpose flour
• 2  cups half-and-half
• 1⁄2 cup dry white wine
• 3  cups  shredded swiss cheese or 3  cups mozzarella cheese
• 8  ounces  lasagna noodles, cooked
• 3⁄4 cup parmesan cheese, grated

Directions

1. Heat oven to 350 degrees. Grease 13x9 inch pan. Melt 2 Tablespoons of the butter in large skillet over medium heat. Add chopped onions and garlic; cook 3 to 5 minutes or until onions are transparent. Add tomates, mushrooms, tarragon, basil, sugar and 1/4 teaspoon of the salt. Simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.
2. Melt remaining 3 Tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half and half; cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.
3. Spoon one-third of the tomato sauce into the bottom of pan. Cover with one-third of the white sauce. Top with 1 cup of the Swiss cheese; cover with one-half of the lasgana noodles. Repeat. Top with final one-third of the red sauce and white sauce and remaining 1 cup Swiss cheese; sprinkle with Parmesan.
4. Bake 40 to 45 minutes or until heated through and light and golden brown. Let stand 15 minutes.