Chicken Cheese Lasagna II

• 1 medium onion, chopped
• 1 garlic clove, minced
• 12 cup butter
• 12 cup flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 12 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 12 teaspoon white pepper
• 2 cups ricotta cheese
• 1 tablespoon minced fresh parsley
• 9 lasagna noodles, cooked and drained
• 2 (10 ounce) packages frozen spinach, thawed and well drained
• 2 cups cubed cooked chicken

1. In a saucepan, saute onion and garlic in butter until tender.
2. Stir in flour and salt; cook until bubbly.
3. Gradually stir in the broth and milk.
4. Bring to a boil, stirring constantly.
5. Boil 1 minute.
6. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
7. In a bowl, combine ricotta, parsley and remaining mozzarella; set aside.
8. Spread 1/4 of the cheese sauce into a greased 13x9x2-inch baking dish; cover with 1/3 of the noodles.
9. Top with half of ricotta mixture, half of spinach and half of chicken.
10. Cover with 1/4 of cheese sauce and 1/3 of noodles.
11. Repeat layers of ricotta mixture, spinach, chicken and 1/4 cheese sauce.
12. Cover with remaining noodles and cheese sauce.
13. Sprinkle remaining Parmesan cheese over all.
14. Bake at 350F, uncovered, for 35-40 minutes.
15. Let stand 15 minutes.

onion, garlic, butter, flour, salt, chicken broth, milk, mozzarella cheese, parmesan cheese, basil, oregano, white pepper, ricotta cheese, parsley, lasagna noodles, frozen spinach, chicken

Taken from www.food.com/recipe/chicken-cheese-lasagna-ii-121230 (may not work)