Chicken Mushroom Lasagna - cooking recipe

Ingredients

12 lasagna noodles, cooked
1 lb. mushrooms, sliced
6 Tbsp. butter or margarine, divided
1 Tbsp. olive oil
2 cloves garlic, minced
1/3 c. fresh parsley, chopped
6 Tbsp. flour
2 c. milk
2 c. chicken stock or broth
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. half and half
3 c. cooked chicken breast, cubed
1/3 lb. Prosciutto
1 (15 oz.) container Ricotta cheese
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

In large skillet on medium-high heat, saute mushrooms in 2 tablespoons butter and 1 tablespoon oil until golden, stirring often, about 5 minutes.
Reduce heat to medium-low; add garlic and parsley and saute 2 minutes more.
Do not let garlic brown.