Halladay Classic - Jon's White Lasagna

My son served his mission in Rome, Italy and learned to cook (very well I must say) from the "Pasta Mamma's" over there. This is one of the recipes he fixes. A different twist on typical lasagna but we have come to love it!

l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.

Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.