Chicken Lasagna - cooking recipe

Ingredients

12 lasagna noodles
6 tablespoons butter, divided
1 tablespoon olive oil
1 lb mushroom, sliced
3 medium garlic cloves, minced
1/3 cup fresh parsley, minced
6 tablespoons flour
2 cups milk
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup half-and-half
3 cups cooked chicken breasts, cubed
1/3 lb prosciutto
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Preparation

Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
In a separate pan, melt 4 tablespoons butter.
Add flour and stir until combined.
Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
Add salt and pepper.
Pour half and half in bottom on 10x12 baking pan.
Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
Cover with 1/3 white sauce.
Repeat layers then sprinkle with Parmesan.
Bake uncover at 350 for about 40 minutes.
Rest for 10 minutes before serving.