Kilty's Kitchen

Creamy Lasagna Categories: breads/pasta/rice 1 lb. cubed, cooked chicken (i use white; meat) 1 lb. ricotta cheese 2 eggs 1 c. grated parmesan cheese 2 c. medium white sauce 2 tsp. basil 1 tsp. oregano 1 1/2 tsp. garlic salt 1/2 tsp. black pepper 1 8 oz. pkg lasagna noodles, cooked 2 c. mozzarella cheese, shredded 1 4 oz. can mushrooms, drained Preheat oven to 350 degrees. Combine ricotta cheese, eggs and 1/2 c. parmesan cheese. Blend well. Combine white sauce, spices and remaining parmesan cheese, stirring to blend. Spread a thin layer of white sauce in a greased 9x13 baking pan. Layer with 1/2 the lasagna noodles, 1/2 ricotta cheese mixture, mozzarella cheese, mushrooms and chicken, and white sauce. Repeat layering, ending with remaining white sauce. Bake, covered at 350 degrees for 45 minutes. Let stand 15 minutes before serving. You can reserve some mozzarella cheese and parmesan cheese for the top if you like. (I make my own white sauce for this chicken lasagna. I don't really have a recipe, but I think the proportions are about 3 T. butter melted, 3 T. flour and 2 c. milk. Mix together the flour and butter until blended together and warm, then add the milk and whisk together and stir until it comes to a boil.) Yield: serves about 8.