White Lasagna

We first tried this recipe 15 years ago, and unfortunately I have no idea who gave it to me. But since I didn't follow the recipe exactly, now it's mine. Feel free to make whatever changes YOU want to it!

White Lasagna - the 2011 version

1/4 cup butter
1 onion, chopped

1/3 cup flour

2 cups chicken broth

1 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley

1 can (4 oz.) mushrooms, undrained

12-16 oz. cottage cheese

1 egg

1/4 cup Parmesan cheese

12 ounces lasagna noodles, cooked and drained

1-2 cups diced cooked chicken

1-2 cups diced cooked ham

12-16 oz. grated Mozzarella cheese

Sauté onion in butter. Stir in flour, then chicken broth and milk. Bring to a boil to thicken, stirring frequently. Add salt, pepper, parsley and mushrooms and set sauce aside. In a small bowl, combine cottage cheese, egg and Parmesan cheese. Place 1/3 of the lasagna noodles in a greased 9x13" baking dish. Top with 1/2 the cottage cheese mixture, 1/2 the chicken and ham, and 1/3 of the Mozzarella cheese. Repeat the layers and top with remaining lasagna. Pour sauce over it all. Cover and bake at 350° for 30 minutes. Remove foil, top with last 1/3 of Mozarella cheese and bake for 10-15 more minutes.

Note: For those of you who care, the original recipe didn't call for the cottage cheese mixture or mushrooms, but since it did call for some white wine, and I use the mushroom liquid as a white wine substitute, I figured the mushrooms themselves would be delicious in this recipe, and they were. (How's that for a run-on sentence?)