12 or so Lasagna noodles

4 cups cooked chicken breast meat, cubed

½ lb mushrooms, sliced

1 clove garlic, finely minced’

2 tbsps olive oil

1 medium onion, finely chopped

1  red pepper, finely diced

2 cups ricotta cheese

1 cup sour cream

2 tins diced green chilies,

½ cup salsa

1 tsp cumin

4 tbsps butter

4 tbsps flour

1 cup milk or cream

1 cup chicken broth

Salt and pepper to taste

1 cup shredded mozzarella

1 cup shredded Monterey jack cheese

½ cup grated Parmesan

2 tbsps minced parsley


Preheat oven to 375F

Cook noodles according to package directions.

Heat olive oil in a large pan over medium heat and add garlic, mushrooms, onion and red pepper. Sauté until vegetables are limp. Remove from heat, combine with the chicken and set aside.  Combine ricotta, sour cream, green chillies, cumin and salsa and set aside.

To make sauce, melt butter in a medium saucepan and add flour, stirring until combined and thickened. Add milk and broth and stir until thickened. Add salt and pepper, cover and set aside.


Grease a 9” x 13” baking dish. Place 1/3 of chicken and mushroom mixture in bottom. Top with noodles and 1/3 of chicken mushroom mixture. Cover with 1/3 of ricotta mixture, 1/3 of mozzarella and Monterey and 1/3 of sauce. Cover with noodles and repeat layering until ingredients have been used up. Sprinkle top with Parmesan and parsley.

Bake uncovered for 40-50 minutes or until bubbly and set. Let stand 15 minutes before serving.

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