Carmal's Chicken Lasagna

Preheat overn to 350 degrees

Cook Noodles, Drain, rise with cold water. Lay noodles flat on paper towels (or use ready bake noodles...no need to cook them). In a large skillet, over medium high heat, saute mushrooms in 2 tbsp butter and 1 tbsp oil until golden, stirring frequently, about 5 minutes. Reduce heat to medium low, add garlic and parsley, saute 2 more minutes. Be careful not to brown garlic.

For Sauce: In a medium sauce pan over medium heat melt remaining 4 tbsp butter. Add flour and cook with our browning for 2 minutes whisking constantly. Add milk and chicken stock a little at a time. Cook until smooth and thickened stirring constantly. To avoid scorching remove sauce from heat as soon as it starts to boil. Sauce will not thicken any further once it has boiled. Season with salt and pepper.

To assemble: set aside 2 tbsp parmesan. Pour half and half in the bottom of a 9x13 baking dish. Lay four noodles in a single layer. Place 1/3 of the mushrooms, chicken and prosciutto over the noodles. Dot with 1/3 the ricotta. Sprinkle with 1/3 each of the mozzarella and parmesan. Cover with 1/3 of the sauce. Repeat this process 2 more times. Sprinkle with reserved parmesan. Bake uncovered until heated through about 40 minutes. Cover and let stand 10 minutes before serving.