Pesto Lasagna

• 1/2 lb. lasagna noodles
• 2 c. Ricotta cheese
• 3/4 c. grated cheese
• 1/4 c. plain bread crumbs
• 1 c. pesto sauce
• 2 eggs
• 1/2 lb. shredded Mozzarella
• 1 Tbsp. butter
• 4 c. cooked spaghetti
• 1/2 c. dry sherry (gives it great flavor)
• 2 Tbsp. butter
• 8 or more slices cooked chicken, broccoli or whatever you are using
• 1/2 tsp. nutmeg
• Veloute Sauce
• 1 c. mushrooms
• 1/2 to 1 c. Parmesan cheese

1. Preheat oven to 400u0b0. Butter a 2-quart shallow baking dish and spread the cooked spaghetti in it. Stir the nutmeg and sherry into the warm Veloute Sauce and set aside. Melt the butter in a skillet; add the mushrooms and cook, stirring until soft. Spoon half the sauce over the spaghetti. Place the chicken/broccoli and mushrooms on top and spoon on the remaining sauce. Sprinkle with the grated cheese and bake for 30 minutes.

lasagna noodles, ricotta cheese, grated cheese, bread crumbs, pesto sauce, eggs, shredded mozzarella, butter, sherry, butter, broccoli, nutmeg, veloute sauce, mushrooms, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22170 (may not work)