2packagesHollandaise sauceplus ingredients to prepare according to package directions
9-12lasagna noodlesdepends on pan and noodle size
4cupsshredded mozzarella cheesedivided (reserve ½ cup for the top)
1 ½cupsfreshly shredded Parmesan cheese
Preheat oven to 350°F. Grease a 9x15 (or 9x13) pan.
On a baking tray, bake chicken in oven for about 20 minutes or until cooked through. Cut into small strips or chop.
Meanwhile, in a medium skillet, saute onions and mushrooms in butter on low for about 7-10 minutes until onions are translucent and mushrooms are partially cooked (but not browned). Sprinkle with salt, pepper, basil, and garlic. Cook for 2-3 minutes, until garlic is fragrant.
Meanwhile, prepare hollandaise sauce, shred cheese, and cook and drain noodles.
Spread about 3 Tablespoons of Hollandaise sauce on the bottom of the baking pan.
½ onion and mushroom mixture
½ mozzarella cheese
Add a layer of noodles on the top. Brush noodles with olive oil if desired (keeps the top from drying out). Sprinkle with ½ cup mozzarella cheese and parmesan.
Cover with greased foil paper and place pan on a baking sheet. Bake for 1 hour. Allow to rest for 10-15 minutes before cutting.
Replace chicken with cooked lobster for a special treatNever too much garlic in this recipe!Use fresh steamed asparagus if preferred