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

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. Melt butter in saucepan, stir in flour, cooking and stirring for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half and half over low heat. Spoon small amount of cream sauce 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 with Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes.