9-12 lasagna noodles
1/2 cup butter
1/2 cup all purpose flour
1 tsp. salt
2 cups chicken broth
1- 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground black pepper
2 cups of ricotta cheese
2-3 boneless, skinless chicken breasts, cooked and cubed
1 10oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup Parmesan cheese for topping
Preheat oven to 350. Cook lasagna noodles in water for 8 to 10 minutes. Drain and rinse with cold water. Set aside.
Melt butter in a large saucepan over medium heat. Cook the garlic in butter and add the flour and salt. Simmer until bubbly. Mix in the broth and milk and boil stiring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground pepper. Remove from heat and set aside.
Spread 1/3 of this sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3of the noodles. Mix ricotta cheese and chicken and spread on top of the noodles. Layer again with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4cup of Parmesan cheese. Bake 35 to 40 minutes. ENJOY!