CHICKEN LASAGNA

8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Tomato Sauce: Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

Cream Sauce: Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. Add broth, stirring until thickened. Stir in half&half over low-heat.

Lasagna Layering:
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Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. Bake at 350 F for 20 to 25 minutes.