Pesto Chicken Lasagna

by Katie of:
1 T. salt (for noodle water)
1 pound box lasagna noodles
1 large container button mushroom,sliced
1 rotisserie chicken, picked off bones
2 T. olive oil
2 T. butter
2 c. pesto
1 c. heavy cream or half-and-half
1 large container ricotta cheese
1 c. parmesan cheese
Preheat oven to 400º.  Bring large pot of water to boil with 1 T. of salt added.  Add lasagna noodles and cook for 2 minutes less than package directions.  Meanwhile, add olive oil and butter to skillet and saute mushrooms until browned and soft, about 6-7 minutes.  Tear chicken off bones and place in large bowl. When mushrooms finish cooking, add to chicken and toss well.  Mix pesto and cream together in another bowl.  Spread noodles on bottom of 9 x 13 pan (no need to grease or spray).  Add one layer of lasagna noodles.  Spread 1/2 of ricotta over noodles.  Add one-half of mushroom/chicken evenly over top.  Spoon a little less than half the pesto over that.  Add 2nd layer of lasagna noodles.  Add remaining ricotta.  Add remaining mushroom/chicken mixture.  Spoon the rest of pesto reserving about 1/2 to 3/4 cup.  Layer last layer of lasagna noodles.  Spread remaining pesto over top.  Sprinkle evenly with parmesan cheese.  Bake for 45 minutes.