2 tbsp. olive oil
1/2 lb. mushrooms, chopped
1/2 lb. red peppers, roasted and chopped
1/2 c. carrots, sliced
1 1/4 tsp. garlic, minced
1 chicken, cooked, picked, and cut into bite size pieces
1 c. white wine
Pepper to taste
1/2 c. sherry
3 c. milk
2 oz. Prosciutto, shredded (may substitute with dried chipped beef)
1 (8 oz.) box lasagna noodles, cooked according to pkg. directions
7 tbsp. unsalted butter
3/4 c. onion, chopped
1/3 c. celery, chopped
1/2 tsp. rosemary, crumbled
2 tsp. salt
1 c. chicken broth
6 tbsp. flour
1 1/2 c. Parmesan cheese

In a small skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter; saute mushrooms. Remove from heat and add to red peppers. Set aside.

In another skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter; saute onion, carrots, celery, and garlic. Season with rosemary. Add chicken and 1/2 cup wine. Increase heat to medium high and reduce wine, stirring often. Season with 1 teaspoon of the salt and pepper to taste. Remove from heat and set aside.

In a saucepan, melt remaining 5 tablespoons butter over medium heat. Stir in flour. Whisk in milk and let the sauce come just to a boil. Reduce to low heat and simmer until thickened. Stir in reserved broth mixture and 1/2 cup Parmesan cheese. Add remaining 1 teaspoon salt and pepper to taste. Stir until thickened.

In a 9 x 13 inch greased baking dish, spread a small amount of thickened white sauce. Arrange a layer of noodle on top. Layer half of the chicken mixture, half of the shredded Prosciutto, half of the mushroom mixture, 1 cup of the white sauce, 1/2 cup Parmesan cheese, and 1/3 cup Mozzarella cheese. Repeat layers and top with noodles, remaining sauce, and cheeses.

Bake for 30 minutes in a preheated 400 degree oven. Let stand 15 minutes before serving.

This dish may be assembled one day in advance and refrigerated until ready to bake.