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

Cook lasagne noodles to desired doneness as directed. Drain; rinse with hot water. In large saucepan, melt butter; add mushrooms, garlic, salt, and lemon juice. Saute mushrooms until 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 and 1/3 cup of the parsley.

Heat oven to 325 degrees. To assembly, spread about 1/2 cup sauce in ungreased 13 x 9 inch (3 quart) baking dish. Layer 1/3 of noodles, 1/3 of Ricotta, 1/3 of Mozzarella, 1/3 of sauce, and 1/3 of Parmesan cheese; repeat layers, ending with Parmesan on top. Sprinkle with remaining parsley. Bake at 325 degrees for 45 minutes or until bubbly. Let stand 10 to 15 minutes before serving. 8 servings.