Chicken Lasagna

• 9 uncooked lasagna noodles
• 1/4 c. margarine
• 3 c. fresh mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1 tsp. lemon juice
• 1/4 c. flour
• 2 tsp. instant chicken bouillon
• 3 c. milk
• 2 1/2 c. cubed, cooked chicken
• 1 (15 oz.) carton Ricotta cheese
• 2 c. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese

1. Heat oven to 325u0b0.
2. Cook lasagna noodles to desired doneness. Drain and rinse with hot water.
3. In large saucepan, melt margarine; add mushrooms, garlic, salt and lemon juice.
4. Saute until tender, about 5 minutes.
5. Stir in flour and chicken bouillon; blend well. Add milk.
6. Cook over medium-high heat until mixture thickens and boils, stirring constantly.
7. Stir in chicken.

lasagna noodles, margarine, fresh mushrooms, garlic, salt, lemon juice, flour, instant chicken bouillon, milk, chicken, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297152 (may not work)