8 oz. lasagna noodles, cooked & drained
1/4 c. butter
1/3 c. flour
1 tbsp. dried minced onion
1/8 tsp. garlic powder
1/8 tsp. pepper
1 1/2 c. chicken broth
1 c. half and half
1/2 c. Parmesan cheese, grated
1/2 lb. mushrooms, sliced
1 (4 oz.) jar artichoke hearts
2 c. cooked chicken, cubed
1 (6 oz.) pkg. Mozzarella cheese, sliced
1 (6 oz.) pkg. sliced ham
2 tbsp. sherry
Pinch rosemary
1/2 c. Parmesan cheese, grated

Melt butter, blend in flour, onion, garlic powder, pepper, chicken broth and half and half. Cook until bubbly. Stir in 1/2 cup Parmesan cheese, mushrooms, sherry and rosemary. Set this sauce aside.

In a greased 9"x13" pan, layer half the noodles, the artichoke hearts, the chicken and the Mozzarella cheese. Pour on one third of the sauce. Top with the ham, the remaining noodles, and the rest of the sauce. Sprinkle 1/2 cup Parmesan cheese on top.

Bake for 35 to 45 minutes at 350 degrees. Let stand for 10 minutes before cutting. Makes 6 to 8 servings.