3/4 lb. lasagna noodles
1 (28 oz.) can plum tomatoes
1 lb. skinless, boneless chicken thighs, cooked
1 red onion, chopped (white onion may be substituted if desired)
2 1/2 tbsp. butter
3 tbsp. flour
1 1/2 tbsp. minced fresh tarragon or 1 1/2 tsp. dried tarragon
3 tbsp. chopped basil or 1 tsp. dried basil
2 tbsp. chopped fresh thyme or 2 tsp. dried thyme
1 c. chicken broth (canned broth may be used)
1 1/2 c. milk
3 carrots, sliced
1 c. frozen peas
2 tbsp. chopped parsley
Salt & pepper to taste
3/4 lb. Mozzarella, grated

Or pieces other than thighs, if desired

NOTE: Mixed vegetables may be used if desired. They will have to be cooked a few minutes.

Cook noodles in boiling salted water until almost done. Drain and rinse in cold water. Transfer to baking sheet to lay flat; cover with plastic wrap. Drain and halve the tomatoes. Squeeze out all excess juice. Cut chicken into bite size cubes. Cook onion in butter, in large pan until softened, about 2 minutes. Add flour and stir over low heat for 1 minute. Stir in herbs. Slowly add stock and milk. Boil for 1 minute. Add carrots and cook through, about 5 minutes. Stir in peas and salt and pepper. Remove from heat. Spoon enough sauce from the chicken mixture to cover bottom of a 10"x12" baking pan.

Use 1/3 of noodles to make a layer and pour in 1/2 of chicken mixture. Top with tomatoes. Distribute 1/4 Mozzarella over all. Top with second noodle layer. Then chicken layer, then cheese. Top with final noodle layer and cheese. Bake at 375 degrees for about 40 minutes. Uncover and brown in broiler.