3/4 lb. lasagna noodles
1 (28 oz.) plum tomatoes (optional)
1 lb. boneless, skinless chicken breast
1 onion, finely chopped
3 tbsp. flour
1 1/2 tsp. dried tarragon
1 tsp. dried basil
2 tsp. dried thyme
1 c. chicken stock
2 1/2 tbsp. butter
1 1/2 c. heavy cream or milk
2 carrots, sliced
1/2 c. fresh mushrooms, sliced
1 zucchini, sliced
1 c. broccoli, flowerettes
2 tbsp. fresh chopped parsley
1 lb. Mozzarella, grated
Salt and pepper to taste

Cook noodles in boiling, salted water until almost done. Drain, rinse in cold water and lay flat, cover. Drain and halve tomatoes - squeeze out excess juice. Cut chicken into bite sized pieces, in large pan. Cook onion in butter until softened. Add flour and stir over low heat 1 minute. Stir in dried herbs, slowly add stock and cream. Boil 1 minute. Add chicken, cook through. Add all vegetables and simmer about 10 minutes. Stir in parsley, salt and pepper.

Remove from heat. Spoon enough sauce to cover bottom of a 10 x 12 inch baking pan. Use 1/3 of noodles to make a layer and pour in 1/3 of chicken mixture. Top with tomatoes. Sprinkle 1/3 of Mozzarella over top. Repeat process twice. Cover with foil and bake at 375 degrees until bubbling, about 40 minutes. Uncover and brown in broiler 5 minutes. Let stand 5 to 10 minutes before serving.