COUSIN MARGARET'S CHICKEN LASAGNA PRIMAVERA

OVEN - 350 degrees

INGREDIENTS:
1 lb boneless, skinless chicken breasts or thighs
3 T olive oil
1 tsp salt
1 large onion, diced
3/4 lb mushrooms, sliced
1/2 C butter or margarine
4 C shredded zucchini
3 C shredded carrot
1/2 C all-purpose flour
2 C chicken broth
3/4 C milk
2 tsp Tabasco Sauce (I used 3 and it was good - not over-spicy!)
1/8 tsp ground nutmeg
2 C ricotta cheese
8 oz feta cheese, crumbled
9 pre-cooked lasagna noodles
2 C shredded Monterey Jack cheese

DIRECTIONS:
CUT chicken into thin strips/chunks. 
HEAT 1 TBSP oil in large skillet over medium heat. ADD chicken w/half of salt; cook until browned and tender, stirring frequently. Remove to bowl.
Over medium heat, heat remaining oil in same skillet and SAUTE onion and mushrooms; add to chicken.
HEAT 2 T butter in same skillet over medium heat; add zucchini. Cook 3-5 mins until tender and liquid has evaporated, stirring frequently. Remove to bowl. REPEAT procedure w/carrots and remove to another bowl.
MELT remaining butter. 
STIR in flour and cook 2 mins. 
Gradually INCORPORATE (whisk) chicken broth and milk, stirring until mixture thickens. 
ADD Tabasco sauce, nutmeg (and remaining salt - I didn't, since Tabasco is salty)

Preheat oven to 350. 

In a medium bowl, STIR together ricotta and feta cheeses.
In a large baking dish, spread 1/4 of sauce, top w/3 noodles. 
COVER noodles completely w/ 1/2 of zucchini, 1/2 of carrots, 1/2 of feta cheese mixture, 1/2 of chicken mixture and 1/3 of Jack cheese. 
REPEAT for a 2nd layer.
Make final layer w/remaining noodles, sauce, and Jack cheese. 
COVER dish w/foil and bake 30 minutes. 
Remove foil and bake 10 mins. 
Let cool slightly (about 10 mins). 
8 servings.

MARGARET and her dogs in Colorado