White Sauce: 6 TBS Butter

6 TBS Flour

2 Cups Milk

1 cup chicken broth

1 tsp salt, to taste

1/8 tsp nutmeg

To prepare sauce: melt butter in saucepan; add flour; stir over low heat until smooth and golden. Stir in milk; whisk over medium heat until smooth; add chicken broth. Cook, whisking until mixture boils and is smooth and thick. Season, let stand off heat until ready to use.

Remaining ingredients:

12 lasagna noodles or 1 box Maflada (mini lasagna) Noodles

1 – 15 oz container Ricotta Cheese

¼ c chopped Italian parsley

10 TBS Grated Parmesan Cheese

1/8 tsp each pepper and nutmeg

1 lb sausage, browned and/or ham, optional

1 – 16 oz pkg. Italian Cheese blend

1 – 8 oz pkg. Mozzarella Cheese

Cook noodles until al dente; drain. Let noodles sit in a bowl of cool water until ready to use.

Preheat oven to 350°. Spoon about ½ cup of the white sauce into the bottom of a 9 x 13” pan. Lift 4 noodles from the water and blot with paper towel. Arrange on the bottom of the pan.

Combine the ricotta, parsley, 5 TBS Parmesan, pepper and nutmeg. Spread in a layer over the noodles. Sprinkle with ½ of the Mozzarella.

Top with 4 more blotted noodles. Top with meat, if using. Sprinkle ½ of the cheese blend on top.

Place remaining noodles on top. Sprinkle with remaining cheese blend and mozzarella. Pour sauce over top. Sprinkle with remaining parmesan.

Bake until top is brown and bubbly – 50 minutes. Stand 10 minutes before serving.

10 oz. ritz crackers (crushed)

5 cups cubed chicken or turkey

1 can cream of mushroom soup

1 can cream of chicken soup

1 8oz. sour cream

1 can water chestnuts

1 small onion

celery diced

2 sticks of butter

Use half of the crushed ritz cracker in a 9×13 pan.  Put the 5 cups of chicken on in the next layer topped with butter chunks.  Next layer diced onion, celery and water chestnuts.  Blend the soups and sour cream and cover all of the layered ingredients.  Top with the other half of crushed crackers.  Cover with tin foil for 1/2 hour and remove the foil for the last 40 minutes.  Bake at 350 for 1 hr. and 10 min.