Chicken Mushroom Lasagna - cooking recipe

Ingredients

9 lasagna noodles
1/4 cup butter or 1/4 cup margarine
3 cups fresh mushrooms, sliced (don't use canned)
1/2 cup chopped onion
3 -4 garlic cloves, minced (at least 2 tsp.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
2 teaspoons instant chicken bouillon
3 cups half-and-half cream (can use fat-free)
3 cups cubed cooked chicken
1/3 cup chopped fresh parsley
1 1/2 teaspoons either marjoram or 1 1/2 teaspoons basil
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese
6 tablespoons fresh grated parmesan cheese (Regiano is best)

Preparation

Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
Here's an easy trick I learned with the noodles:
Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
Bake at 325 for 45 minutes. Let stand 15 min before serving.