8 to 10 lasagna noodles, cooked
2 c. cooked chicken, diced
2 tbsp. butter
1 med. onion, chopped
1/3 lb. mushrooms, sliced
1 (16 oz.) can tomatoes
1/2 tsp. basil
1/2 tsp. oregano
1/3 tsp. salt
1/3 tsp. pepper
3 tbsp. butter
3 tbsp. all-purpose flour
1 (10 oz.) can chicken broth
1/2 c. half and half
1 c. shredded Mozzarella cheese
1/2 c. Ricotta cheese
Parmesan cheese, (optional)

Cook lasagna noodles according to package directions first, to save time. 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. Add more tomatoes, if needed. Stir in chicken. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 or 3 minutes. Add broth, stirring until thickened. Stir in half and half over low heat. Spoon small amount of cream sauce in baking pan. Place two cooked noodles in baking pan. Add 1/3 of meat measure and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle with Parmesan cheese, if desired. Bake at 350 degrees for 20 to 25 minutes. Serves 4.