Chicken Lasagna

4 oz. mozzarella, shredded
1/4 cup carrot, finely chopped
8 oz. muenster cheese, shredded
1/3 cup flour
1 cup parmesan cheese
2-1/2 cups chicken broth
1/4 cup fresh parsely
1/4 cup t. poulty seasoning
4 T. margarine
1-1/2 cups half-n-half
1 cup onion, chopped
1/4 t. salt
1/2 cup celery, chopped
1/4 t. pepper
4 cups chicken, cooked
lasagna noodles (or any kind of pasta you would like)

Preheat oven to 350.

Mix together mozzarella, muenster, and 1/2 cup parmesan, and parsley, set aside.

In large saucepan, melt margarine. Add onion, celery, and carrot. Saute stirring frequently 10 minutes or until soft.

Stir in flour and poultry seasoning, cook, stirring 1 minute.

Gradually stir in chicken broth and half-n-half.

Stir in salt and pepper.

Cook sauce, uncovered over medium heat stirring frequently until it comes to a boil.

Boil uncovered 2 minutes. Remove from heat and stir in remaining 1/2 cup of parmesan and the chicken.

Cook your pasta as directed on the box. Mix with sauce. Cover and bake for 30 minutes on until hot. If you make this the night before and are baking from the refrigerator you may need cook for an hour or so until hot.

* I got this recipe from my mom.