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1
Preheat oven to 350; grease a 9 x 13 inch baking dish with butter or cooking spray.
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2
Make the sauce: in a large saute pan, heat the olive oil over medium heat.
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3
Add in onion, celery, mushrooms, red pepper, and garlic; saute until onion is translucent, about 5 minutes.
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4
Stir in parsley, salt, and pepper; remove from heat and set aside.
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5
In a large saute pan or stockpot, melt the butter over med-low heat.
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6
Whisk in the flour 1/2 cup at a time, whisking after each addition until smooth.
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7
Add the chicken stock 1 cup at a time, whisking after each addition until smooth.
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8
Increase the heat to medium and cook the sauce until it thickens to the consistency of a cream soup.
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9
Stir in the cream, Parmesan, Tabasco, salt, pepper, and nutmeg; heat until the cheese is completely melted.
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10
Stir in the sauteed vegetables and remove from the heat.
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11
In a large pot of boiling water, cook the lasagna noodles according to package directions; drain the noodles and separate them.
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12
Spread a thin layer of cream sauce over the bottom of the prepared baking dish.
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13
Layer 5 lasagna noodles on top, then layer with half of the chicken, 1 cup of jack cheese, and 1/3 remaining cream sauce.
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14
Layer 5 more noodles on top and continue with the rest of the chicken, 1 cup jack cheese, and 1/3 of the cream sauce.
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15
Layer on the last 5 noodles and cover them with the remaining cream sauce.
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16
Mix together the Parmesan and remaining cup of jack cheese.
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17
Sprinkle the cheese evenly over the top of the lasagna.
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18
Bake 30-45 minutes, until the lasagna is bubbling.
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19
Remove from oven and let stand 15 minutes before cutting and serving.
