2 tsp. vegetable oil
8 lasagne sheets
1/2 c. button mushrooms, sliced
8 oz. boned chicken strips
2 tbsp. butter
1/4 c. all purpose flour
1/2 c. milk
1 c. Gruyere cheddar cheese, grated

Fill large saucepan 2/3 full with salt and oil and bring to a boil. Add lasagne sheets, one every 2 minutes until they have each cooked 6 to 7 minutes. Cook 2 at a time. Run them under cold water when done.

Melt half the butter into frying pan and fry the mushrooms and chicken. In another small frying pan, melt the rest of the butter. Stir in flour and cook for 1 minute. Remove pan from heat and gradually add milk; beat well and cook until sauce is smooth and thick. Pour sauce in with chicken and mushrooms. Add 1/2 the cheese. Stir and mix until well blended.

Divide mixture evenly 8 ways and roll into lasagne sheets. Place them in oven proof dish and sprinkle the rest of the cheese over them. Broil under moderate heat until bubbly and golden brown.