Chicken Mushroom Lasagna

• 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

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

lasagna noodles, mushrooms, butter, olive oil, garlic, fresh parsley, flour, milk, chicken, salt, white pepper, chicken, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799913 (may not work)