Chichen Lasagna

• 8 to 10 Lasagna noodles, cooked
• 2 Cups cooked diced chicken
• 2 T. butter or margarine
• 1 medium onion, chopped
• 1/3 lb mushrooms, sliced
• 1 can (16 oz) canned tomatoes
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/3 tsp each salt and pepper
• 3 T. butter or margarine
• 3 T. all-purpose flour
• 1 can (10 oz) chicken broth
• 1/2 cup half-and-half
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• parmesan cheese

Tomato Sauce:

1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

Blend tomatoes in blender or processor. Add to mushrooms. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

Cream Sauce:

Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.

Add broth, stirring until thickened. Stir in half&half over low heat.

Lasagna Layering:

Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese.
Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.

Bake at 350 F for 20 to 25 minutes.