9 lasagne noodles, uncooked
1/4 c. butter
8 oz. (3 c.) fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. lemon juice
1/4 c. flour
2 tsp. chicken-flavored instant bouillon
3 c. milk
2 c. cooked chicken, cubed
1 (15 oz.) carton ricotta cheese
8 oz. (2 c.) Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Cook lasagne noodles. Drain, rinse with hot water. In large saucepan, melt butter, add mushrooms, garlic, salt and lemon juice. Saute until mushrooms are tender, about 5 minutes. Stir in flour and chicken bouillon; blend well. Add milk. Cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken. Heat oven to 325 degrees. To assemble, spread about 1/2 cup sauce in ungreased 13 x 9 inch baking dish. Layer 1/3 of Parmesan cheese; repeat layers, ending with Parmesan on top. Bake at 325 degrees for 45 minutes or until bubbly. Let stand 10 to 15 minutes before serving. 8 servings.