SAUCE:

1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 tbsp. olive oil
1 can cream of chicken soup
1/2 c. half & half
1 (6 oz.) can chopped mushrooms, drained
1 (4 oz.) jar pimento pieces
1/2 tsp. basil, crumbled
1/8 tsp. pepper

Saute onion and pepper in oil. Stir in soup and remaining ingredients. Set aside.

8 oz. lasagna noodles
1 1/2 c. Ricotta cheese
3 c. cooked chicken, diced
3/4 c. sharp Cheddar cheese, grated
1/4 c. Parmesan cheese

Preheat oven to 350 degrees. Cook noodles according to package directions. Spoon a little sauce on the bottom of a 13 x 9 inch pan. Layer with half each of noodles, sauce, ricotta, chicken and Cheddar cheese. Repeat. Sprinkle with Parmesan and bake 45 minutes. Serves 12.