Chicken Lasagne

By Hester

I've made this up myself and have not yet tried it. Let me know if anyone makes it before I do.

Ingredients

• 1 qt. half and half
• 1/2 cup parmesan cheese
• 1/4 cup cornstarch
• 4 cloves garlic, minced
• 4 cups chicken, cooked & diced
• 2 cans sliced mushrooms
• 1 lb ricotta cheese
• 1 lb mozzarella cheese, shredded
• 1 lb lasagne noodles
• salt & pepper to taste

Details

Servings 12

Preparation

Step 1

In a large saucepan bring the 3 cups of the half & half almost to a boil and add parmesan cheese and garlic.

Mix 1 cup of half & half with the cornstarch and blend well. Add the cornstarch mixture to the saucepan and stir constantly until the cheese is melted and the sauce is thickened. Remove from heat.

Spray a 9 x 13 pan with cooking spray and lay down one layer of the prepared noodles. Layer with 1/3 of the chicken, mozzarella, ricotta and 1/4 of the sauce. Repeat 3 times.

Put a final layer of noodles on top and cover with the remaining sauce. Cover with aluminum foil. At this point your can refrigerate overnight if desired.

When ready, preheat oven to 375F and bake for 1 hour. Let cool and then cut into squares.