5 chicken breasts
3 small zucchini
12 dried lasagna noodles
6 T. butter
6 T. flour
3 c. half and half, heated
1/2 c. grated parmesan cheese
1/4 tsp. nutmeg
salt & pepper to taste
2 c. ricotta cheese
1/2 c. grated romano cheese
1/4 c. flat leaf Italian parsley, finely chopped
2 T. olive oil
14 oz. mushrooms, brushed clean and thinly sliced
2 cloves garlic, finely chopped
1 c. gorgonzola cheese
2 c. shredded fontina cheese
Preheat oven to 350 degrees. In boiling water cook noodles until tender. Put chicken in a small pot, cover chicken with water and sprinkle with garlic salt. Gently boil chicken until done, approx. 15 minutes. Cool chicken and shred.
Prepare Bechemel Sauce: In a saucepan, over medium heat, melt butter. Add flour and cook, stirring for 2 minutes. Gradually whisk in half and half. Reduce heat to low and bring to a boil. Boil gently, stirring constantly, until thick (approx. 5 minutes). Then stir in parmesan cheese, nutmeg, salt and pepper. Set aside.
In a large bowl whisk together the ricotta, romano, eggs, parsley and pepper to taste. Set aside.
In a sauté pan, over medium heat, warm the olive oil, then add mushrooms, zucchini and garlic. Cook, stirring for 2 minutes. Remove from heat and set aside.
Lightly butter a 10x14 baking dish. Drain pasta and pat dry with a paper towel. Arrange a layer of pasta noodles, then spread with some ricotta mixture and top with some of the mushroom mixture and chicken. Repeat in that order twice more. Sprinkle with gorgonzola cheese. Top with a final layer of pasta. Pour Bechemel Sauce over the top and sprinkle evenly with fontina cheese.
Bake until top is browned and bubbly, 45 to 55 minutes. Remove from oven and let stand 15 minutes before serving.