1 pound uncooked lasagna noodles
1 1/2 pounds leeks (about 6 cups) washed, drained and thinly sliced.
5 T. unsalted butter (divided)
salt & pepper to taste
1 pound skinless boneless chicken breast halves
1 pound mushrooms, cleaned and thinly sliced
1 1/4 pounds zucchini (about 4) cut into matchsticks
2 to 3 T. flour
2 1/2 cups milk
1 cup cottage cheese
2 cups shredded mozzarella cheese
Cook lasagna noodles in a large kettle of boiling water until almost done. Drain & rinse in cold water. Arrange single layer of lasagna noodles in a greased 13x9 pan. Set remaining noodles aside and keep noodles separated.
Cook leeks in 3 T. butter over med-low heat, stirring occasionally until softened, about 25 minutes.
Cook chicken (season with salt and pepper) in remaining 2 T. butter over med-high heat. Cook 5 minutes on each side until chicken is firm to the touch and fully cooked. Transfer cooked chicken to a plate and set aside. When meat is cooled, chop coarsely.
In same pan, cook mushrooms over med. heat, stirring and adding juices from chicken that have accumulated on plate. Cook until all liquid given off by mushrooms is evaporated, about 25 minutes.
In large saucepan of boiling water, blanch zucchini strips, stirring about 30 seconds. Remove from pot and drain off all water.
Stir flour into kettle with leeks and cook mixture over med-low heat, whisking 3 minutes. Whisk in milk and bring mixture to a boil. Reduce heat to simmer and cook, whisking constantly, 5 minutes. Stir in cottage cheese and chicken. Seaon with salt and pepper. Remove kettle from heat.
Preheat oven to 375 degrees.
Arrange half the zucchini strips on top of lasagna noodles in pan. Sprinkle half the mushrooms over the zucchini, then spread half the chicken mixture on top of that. Arrange another layer of the remaining noodles over chicken mixture and repeat layering process. Top chicken mixture with final layer of lasagna noodles. Top with shredded mozzarella cheese and bake in preheated oven for 30 minutes or until top is golden brown and cheese is melted. Let cool for 15 minutes. Makes 8 to 12 servings