24 each lasagna noodles
5 lbs. diced chicken meat
2 qts. tomato sauce
2 med. onions, sliced
3 lbs. mushrooms, sliced
3 lbs. Ricotta cheese
3 eggs
3 lbs. Provolone cheese, sliced
3 lbs. Swiss cheese, sliced
1/2 gal. milk
2 bay leaves

1. Cook lasagna approximately 10 minutes; drain and cool.

2. Make chicken filling: Saute onions and mushrooms, add chicken meat and milk. Thicken with 1 pound butter melted and mixed with flour until a thick paste. Add salt and pepper to taste, 2 bay leaves, and 2 tablespoons chicken base. Cook for 5 to 8 minutes.

3. Mix Ricotta cheese with eggs in a bowl and salt and pepper to taste; add Italian seasoning.

4. Make tomato sauce with diced tomato puree, season to taste with chopped garlic, bay leaf, salt and pepper, Italian seasoning, use equal parts of diced tomatoes and tomato puree.

5. Use a large rectangle pan approximately 10 x 18 inches. Put tomato sauce on bottom. Put layer of noodles, 8 each. Add layer of chicken mixture. Add layer of Swiss cheese. Add layer of noodles and 4 ounces sauce. Add Ricotta cheese mixture, one of Provolone, one layer Swiss. Add layer of noodles and one layer of Provolone; sprinkle lightly with grated Parmesan cheese. Bake for approximately 40 to 45 minutes at 325 to 350 degrees.