8 ounces lasagna noodles of wide noodles
3 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 ounces fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 teaspoon dried leaf basil
2 Tablespoons chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded process American cheese or mild Cheddar
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Cook noodles until tender.
Drain and rinse with cold water.
In a skillet over medium heat, melt butter.
Sauté onion, bell pepper, and mushrooms until tender.
Stir in cream of chicken soup, the milk, basil, and pimiento.
Place half of the noodles in a 13x9-inch baking dish.
Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses.
Repeat layers, ending with remaining cheeses.
Bake in preheated 350°F oven for 45 minutes.