White Chicken Lasagna

No boil lasagna noodles (I like Barilla)
15 oz ricotta cheese
2 c freshly grated parmesan cheese
1 ball fresh mozzarella cheese
1 lb sliced fresh mushrooms
1 lg red onion sliced
1 lb boneless skinless chicken (breast or thighs)
4 cloves garlic
1 egg (or 1/3 c egg beaters)
handful fresh flat leaf parsley or basil
Olive oil, salt pepper
1 Tbsp rosemary
2 c milk (see note below)
3 T butter
2 T flour
1 T garlic powder

*1*
Heat large skillet to medium and add onions and mushrooms and minced cloves of garlic. Cook about 20 minutes with about 1/2 c chicken stock until tender. Add in bite sized pieces of chicken. Cook till chicken is done. Add 1 cup dry white wine, and simmer until most of liquid is gone.

*2*
Melt 3 Tbsp butter in a pot and add 2 Tbsp sifted flour to make a roux. Slowly add 2 cups of milk (depending on your own dietary wants..heavy bream TASTES best, but you can use skim if you want. last time, I use fat free half and half and it was great!) to make a white sauce. Season with salt and pepper and stir continuously until it thickens. Add grated parmesan and 1 Tbsp garlic powder.

*3*
Mix ricotta, egg, rosemary, and chopped nbasil or parsley with 1/2 parmesan.

Layer as follows:
White sauce
Chicken
Noodles
Ricotta
Chicken
White Sauce
Noodles
Fresh Mozzarella
Sauce
Noodles
Sauce
Grated Parmesan
Parsley/Basil

Bake uncovered at 425 for 30 minutes. Cover with foil, reduce heat to 350 and bake 30 more minutes. Let rest 15 minutes before cutting.