Lazagnettes, Philadelphia Style

Blanch half a pound of lazagnettes. (These are thin bands of paste three-sixteenths of an inch wide.) Drain and put them in a saucepan to cover with some broth (No. 194a); boil and reduce this to almost nothing, then add four ounces of cooked lean ham and eight ounces of mushrooms, both to be cut in small three-sixteenths inch squares; dish in separate layers of lazagnettes and parmesan and cover with thin bechamel sauce (No. 409), into which have mixed meatglaze (No. 402) and tomato sauce (No. 549).