Tonight's menu- Cheesy Chicken and Mushroom Lasagna

My kids are all grown up and live in the southeast.  Every time we get together they ask for this.  In fact we are going for Christmas next week and I have been asked by my youngest son (age 28) to make this while we are there.  I have tried a few changes to this and it is just not the same as making everything from scratch. 

You will need:

12 lasagna noodles (Do not use the non boil kind. This is one of the changes I made and it was not the same)
1 lb mushrooms, sliced
6 tablespoons of butter
1 tablespoon olive oil
2 medium cloves garlic, minced
1/3 cup parsley chopped
6 tablespoons flour
2 cups milk
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoons white pepper
1/4 cup half and half
3 cups cooked chicken breast cubed
1/3 cup Prosciutto (thinly sliced)
1 15 oz container ricotta cheese
2 cups shredded mozzarella
1/2 cup Parmesan cheese, grated

Preheat oven to 350.  Cook noodles according to package directions.  Drain, rinse with cold water.  Lay noodles flat on paper towels .  In a large skillet, over medium-high heat saute mushrooms in 2 tablespoons butter and 1 tablespoon oil until golden, stirring frequently about 5 minutes.  Reduce heat to medium-low add garlic and parsley, saute 2 minutes more.  Be careful not to brown garlic. Remove from heat.
For sauce: in medium saucepan over medium heat melt remaining 4 tablespoons butter.  Add flour and cook without browning for 2 minutes whisking constantly.  Add milk and chicken stock a little at a time.  Cook until smooth and thickened, about 3 minutes, stirring constantly. To avoid scorching, remove sauce from heat as soon as ti starts to boil.  Sauce will not thicken any further once it has boiled.  Season sauce with salt and pepper. 
To assemble: set aside 2 tablespoons Parmesan.  Pour half and half in the bottom of a 10x 12 inch baking pan.  Lay 4 noodles in a single layer in pan.  Place 1/3 each of the mushroom mixture, chicken and Prosciutto over the noodle layer.  Dot with 1/3 of the ricotta.  Sprinkle with 1/3 each of mozzarella and Parmesan.  Cover with 1/3 of the sauce.  Repeat the process 2 more times, beginning with the noodles and ending with white sauce.  Sprinkle with reserved Parmesan.  Bake uncovered until heated through, about 40 minutes.  Cover and let sit 10 minutes before serving. 
I was being lazy one day and tried this with a jar Alfredo sauce.  It is not the same.  It was very salty.  I always make this from scratch now.
Serves 6 to 8