White Lasagna

4 chicken breast halves, cooked and chopped to bite-sized pieces
1 c. ham, chopped (original recipe called for 2 c.)
9 lasagna noodles
1 tbs. plus 1/3 c. butter
1 pkg. fresh mushrooms, sliced (I used brown)
1/3 c. all-purpose flour
3 c. milk
6 oz. grated Parmesan cheese
1/2 c. whipping cream
4/3 tsp. dried basil
salt and pepper to taste
8 oz. italian blend cheeses, grated

Heart attack on a plate? Yeah...but mmm mmm good! Adapted from a recipe in the book.

Preheat the oven to 350 degrees F.

Mix chopped chicken and ham in a large bowl.

Cook noodles according to package directions. Drain (or not, if you're lazy like me).

Melt 1 tbs. butter and saute mushrooms in a large skillet over medium-high heat until they give off their juices. Mix them in with the chicken and ham.

Melt the rest of the butter in the skillet. Add flour and whisk together for a minute, stirring constantly. Keep stirring and slowly add your milk in a steady stream. Let it cook for about three minutes or until bubbly.

Stir in parmesan, basil, salt and pepper. Cook until the cheese is completely melted. Add it to the meat and mushrooms and stir well.

Spread some of the mixture on the bottom of a 9x13 pan just to coat it. Add a layer of three lasagna noodles followed by 1/3 of the remaining sauce. Repeat with two more layers and top with Italian cheeses.

Bake for 30 minutes. Remove from oven and let sit for ten minutes.