1 1/4 pounds ground chicken
10 lasagne noodles
4 quarts boiling water
1 tablespoon salt
Chicken Sauce:
2 tablespoons butter
1 clove fresh garlic, finely chopped
1 cup onion, finely chopped
10 ounces canned condensed chicken broth
10 ounces canned sliced mushrooms, drained
14 ounces canned tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
8 ounces ricotta cheese
1/4 cup grated parmesan cheese
2 cups grated mozzarella cheese
1/3 cup grated parmesan cheese

Preparation Instructions:

1. Cook noodles in boiling water and salt for 14 to 16 minutes until tender but firm. Drain.

2. Chicken Sauce: Melt butter in large pot. Add garlic, onion and ground chicken. Scramble until browned. Add next 8 ingredients. Stir. Bring to boil. Simmer for about 20 minutes.

3. Mix egg, ricotta cheese and first amount of parmesan cheese in a small bowl.

4. To assemble, layer in greased 9 x 13 inch pan as follows: layer of noodles, 1/2 chicken sauce, all of ricotta cheese, layer of noodles, 1/2 chicken sauce, mozzarella cheese, remaining parmesan cheese. Cover with greased foil.

5. Bake in 350 degree oven for about 35 minutes. Bake about 10 minutes more to brown cheese lightly. Let stand 10 minutes before cutting. Serves 8.