Chicken Lasagna

I got this recipe from my mom and it is a favorite.
This is a great dish for entertaining-- make during the day, place in fridge and bake right before company arrives! I made this for a ladies' dinner party and it was a big hit PLUS low stress :)

Chicken Lasagna

Ingredients:
9 cooked lasagna noodles
1/4 cup margarine or butter
8 oz. sliced mushrooms
2 cloves garlic minced--or two teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
2 teaspoons chicken bouillon (or two crumbed cubes)
3 cups milk
2 cups cooked chicken, cubed
1 Tbsp. dried parsley
15 oz. cottage cheese
1/2 cup grated parmesan cheese
2 cups mozzerella or monterey jack cheese

Directions
In a medium bowl mix: cottage cheese, parmesan cheese, mozzerella/monterey cheese.  Place in fridge until assembly. 


In a large skillet, melt the butter/margarine.  Add the mushrooms, garlic, salt and lemon juice.  Saute until mushrooms are cooked. 
Add flour and chicken bouillon.  Stir all together--it will be very thick and dry!
Continually stir while slowly adding: milk, chicken, and parsley.
Let this cook until it thickens.

Spray a 9" X 13" pan.  Ladle and spread 1/2 of mushroom sauce into the pan.
Layer 3 lasagna noodles on top of sauce.
Spread some of the cheese mixture on top of noodles.
Pour some of the mushroom sauce on top of the cheese.
Noodles. Cheese. Sauce.
Noodles.  Cheese. Sauce.
Make sure you end with the sauce on top!
*you need to add just a little bit of filling in between the noodles or you will run out of cheese/sauce!  I accidentally did this and ended up with an only two layered lasagna, but it was still delicious!

Bake at 350 for 30 minutes or until bubbly.
Freezes well.