1/4 c. butter
12 oz. mushrooms, sliced
2 cloves garlic, minced
1 tsp. lemon juice
1/4 c. flour
2 tsp. instant chicken bouillon
3 c. milk
3 c. chopped, cooked chicken
3/4 c. fresh chopped parsley
15 oz. carton Ricotta cheese
1 egg - mix with Ricotta
16 oz. (or more) Mozzarella, shredded
1 c. grated Parmesan cheese
12 cooked lasagna noodles

Preheat oven 325 degrees. In large saucepan melt butter; add mushrooms, garlic and lemon juice. Cook until tender, about 10 minutes. Stir in flour and bouillon. Add milk. Cook until thick and boiling, stirring constantly. Stir in chicken and 1/2 cup parsley.

Assemble 1/2 cup sauce in bottom of 9x13 inch pan. Top with 4 cooked noodles, 1/3 of the Ricotta mixture, 1/3 of the Mozzarella, 1/3 of the sauce and 1/3 of the Parmesan. Repeat layers in order ending with Parmesan on top. Sprinkle with 1/4 cup parsley. Bake at 325 degrees 45 minutes to 1 hour or until browned and bubbly. Let stand 10 minutes before cutting and serving.