Why not just use an alfredo sauce in place of tomato sauce? Or make a scalloped potatoes (with or without ham) and sub the pasta for the potatoes?

This is a very tasty dish and would well subbing penne for the lasagna and mixing rather than layering,

Chicken Lasagna (Scott)

9 Lasagna Noodles
1/4 cup butter/margarine
8 ounce 3 cups sliced fresh mushrooms
2 garlic cloves -- minced
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
2 cup milk
2 whole chicken breasts or equivalent -- s
1 cup of the liquid you cooked the chicken in
1/2 cup chopped fresh parsley
15 ounce carton ricotta cheese
2 eggs
3 cup chopped fresh broccoli
8 ounce 2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook lasagna noodles, drain and rinse in hot water.

In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms until tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.

Heat oven to 325. Mix Ricotta and Parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 minutes before serving.

I do as cynic suggested all the time for my husband who has a sensitive stomach. Last night it was tri tip/ham/pineapple pizza with white sauce in fact instead of the red. Works great.

Kate

This recipe isn't baked and only take 20-minutes to prepare. We eat a lot of this in the summer when the garden is in full swing with zucchini, squash and basil. It's one of those recipes where once made, you find it easy to adapt it to what's in the refrigerator - change the kind of meat - use less meat and add some cooked cannellini beans (add the beans when you add the zucchini and squash to heat them through).
-Grainlady

PENNE AND HAM PRIMAVERA
(serves 4)

2 cups uncooked penne or mostaccoli pasta (7-ounces)
1 c. sliced zucchini
1 c. sliced yellow summer squash
2 c. cubed fully cooked smoked ham (leftover deli ham or cooked chicken, beef, pork will also work)
1/2 c. reduced-fat Italian dressing (add it to taste - you may not want the full 1/2 c.)
1/4 c. chopped fresh basil leaves
1/3 c. shredded Parmesan cheese
Coarsely ground black pepper, if desired

Cook penne as directed on package except during last 3-4 minutes of cooking, add zucchini and squash to pasta; drain. Return pasta mixture to saucepan; add ham, dressing and basil. Cook over medium heat until hot, stirring occasionally. Sprinkle with Parmesan cheese and pepper.

This one is not baked but a favorite non-tomato pasta at our house.

WALNUT HAM LINGUINI

1 package (16 oz.) linguini
2 to 4 garlic cloves, minced
1/4 cup olive oil
1/2 cup coarsely chopped walnuts
1/2 lb. fully cooked ham slice, cut into inch strips (or leftover baked ham)
1/3 cup freshly grated parmesan cheese
1/4 cup minced parsley

Cook pasta. Meanwhile, saute garlic in oil in large skillet for 1 minute. Add walnuts; saute for 2 minutes. Stir in ham; cook until heated through, about 2 minutes. Drain pasta, toss with ham mixture. Sprinkle with cheese and parsley. 4 - 6 servings

Notes: Fresh basil can be substituted half of the parsley. 2 Tbs. chopped scallions can be added with the ham.

This is a favourite of ours. I've had the recipe for so long that I don't know where it came from. Sometimes I use leftover chicken (or turkey) or sometimes I poach or roast breasts specifically for it.

Chicken Spaghetti
Ingredients
* 1/8 cup butter
* 1/8 cup flour
* 1/4 cup chicken broth
* 1/4 cup half-and-half or light cream
* 1/4 cup sour cream
* 1/3 cup parmesan cheese, grated
* 1/4 cup dry white wine, apple juice or white grape juice
* 1/3-2/3 garlic cloves, minced
* 1/3 teaspoon lemon juice
* 1/4 teaspoon dry mustard
* salt and pepper, to taste
* 1 cup cooked chicken breast, cubed
* 2 2/3 ounces cooked spaghetti
* 2/3 teaspoon paprika
* extra parmesan cheese(If you like)
* chopped fresh parsley(If you like)

Directions
1.Melt butter in a saucepan and add flour stirring constantly.
2.When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
3.Stir over medium heat until mixture again starts to thicken.
4.Add chicken and spaghetti noodles and stir well.
5.Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
6.Bake for 30 minutes at 350.
7.Sprinkle with parsley and serve.

Here's one I have made many times for funeral lunches. It's scaled for a lot...maybe 2 8 1/2 by 11 casseroles....but the sauce will keep in the freezer for another day.

Casserole, chicken pasta veggie with sauce
Recipe for the sauce:
1 cup finely chopped onion saut�ed in 1/2 cup butter and 1/4 cup olive oil, add 1 cup flour, 2 cups chicken broth and 2 cups milk ( actually a little more milk) 1 tsp garlic powder, 2 tsp worcestershire, a handful of chopped green onion, 8 oz cream cheese and about 1/2 a pound of grated sharp white cheddar. I made 3 times that recipe for 8 casseroles.
Each casserole contained:
3 rounded cups cubed cooked chicken,
1/2 cup red pepper strips
1/2cup green pepper strips
2 T chopped green onions
1/4 cup chopped celery
2/3 cups carrot buttons blanched
2 cups broccoli florets, blanched
4 rounded cups cooked pasta I use ziti
And about 4 cups of the sauce
Baked about 30 minutes covered with foil at 350, removed the foil added buttered crumbs and baked long enough to brown the crumbs.

Thank you everyone for the recipes. Keep them coming if you have more. These sound delicious!

Challiapin Spaghetti
Serves 6

1 lb mushrooms, sliced
3 medium onions, diced
4 oz butter
6 fl oz sour cream
1 lb ham, shredded
12 oz cheese, grated
10 oz spaghetti, cooked and drained

Melt half the butter in a frying pan and saute mushrooms and onions. Add sour cream. Mix remaining butter with the spaghetti in a deep casserole, then spoon mushroom/onion mixture over the spaghetti. Sprinkle shredded ham over the mushroom mixture, the top with grated cheese. Bake at 400F until the cheese melts.

Yesterday on Lidia's Italy she and her chef that works at her Kansas City restaurant made a dish that was loaded with pasta and mushrooms and cheese. It looked really good. Too bad hubby despises mushrooms.

I like this recipe from the New York Times cookbook. I've been making it for over 20 years. There are other versions out there, but this always comes out fit for company. The almonds add a nice crunch to the dish and the tobasco fades into the background so I never omit either. I usually break the spaghetti in half before cooking it for this recipe.

Chicken Tetrazzini from the New York Times

Ingredients:
5 lbs stewing chicken, cut into serving pieces
1 onion, studded with 2 cloves
2 stalks celery & leaves
salt
1/2 bay leaf
1 carrot
3 cups water
4 tablespoons butter
1/4 cup flour
1/2 lb mushroom, sliced
1 egg yolk, slightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8 ounce) package spaghetti noodles
2 tablespoons grated parmesan cheese
1 teaspoon butter
toasted almond (optional)
Tabasco sauce (optional)

Directions:
1. In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.

2. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.

3. Remove the chicken from the broth and let cool.
4. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
5. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
6. Add the flour and salt to taste, stirring with a wire whisk until blended.
7. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
8. If desired, season with tabasco.
9. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
10. Temper the egg yolk lightly beaten with a little of the sauce and stir it back in adding the sherry, cream, chicken and mushrooms.
11. Cook, stirring until heated through. DO NOT LET BOIL.
    12. Cook the spaghetti according to package directions.
12. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
13. Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
    (You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.)
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I also recently copied and pasted another recipe for Chicken Tetrazzini that I found on a food blog that puts the cooked chicken and almonds on top of the pasta that sounds a bit more elegant. Next time I make Chicken Tetrazzini, I'm going to try it this way.

seagrass

Here is a link that might be useful: Niemen Marcus Chicken Tetrazzini

Jasdip, your husband sounds like he has a very good palate!

ahhh, I take it mushrooms aren't high on your food favourites list Cynic?