Chicken Cheese Lasagna

• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 tsp salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups (16 oz) shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp white pepper
• 2 cups ricotta cheese
• 1 Tbsp minced fresh parsley
• 9 lasagna noodles (8 oz), cooked and drained
• 2 pkgs (10 oz each) frozen spinach, thawed and well drained
• 2 cups cubed cooked chicken

1. In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly.
2. Gradual ly stir in broth and milk.
3. Bring to a boil, stirring constantly.
4. Boil 1 minute.
5. Stir in 2 cups Mozzarella, 1/2 cup parmesan cheese, basil, oregano and pepper; set aside.
6. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside.
7. Spread one-quarter of the cheese sauce into a greased 9 x 13 x 2-inch baking dish; cover with one- third of the noodles.
8. Top with half of ricotta mixture, half the spinach, and half of the chicken.
9. Cover with one-quarter cheese sauce and one-third noodles.
10. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce.
11. Cover with remaining noodles and cheese sauce.
12. Sprinkle remaining Parmesan cheese over all.
13. Bake at 350u0b0, uncovered, for 35-40 minutes.
14. Let stand 15 minutes.
15. Yield 12 servings.

onion, garlic, butter, allpurpose, salt, chicken broth, milk, mozzarella cheese, parmesan cheese, basil, oregano, white pepper, ricotta cheese, parsley, lasagna noodles, pkgs, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029408 (may not work)