Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook lasagna noodles. drain and rinse in cold water. lay flat on paper towels. saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden. lower heat and add garlic and parsley for a couple more minutes. do not brown. in a separate pan, melt 4 tablespoons butter. add flour and stir until combined. add milk and chicken stock bit by bit until incorporated. cook until thickened - do not boil. add salt and pepper. pour half and half in bottom on 10x12 baking pan. layer with noodles, mushroom mixture, chicken and prosiutto and 1/3 each of ricotta mozzarella and parmesan. cover with 1/3 white sauce. repeat layers then sprinkle with parmesan. bake uncover at 350 for about 40 minutes. rest for 10 minutes before serving.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.