1 medium onion, chopped
1 clove garlic, minced
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles, cooked and drained
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen spinach, thawed and well drained
1 tablespoon chopped fresh parsley
grated Parmesan cheese for topping

In a large sauce pan, saute the onion and garlic in butter or margarine. Stir in the flour and salt; simmer until bubbly. Stir in the broth and milk and boil, stirring constantly, for 1 minute. Stir in 1/2 of the mozzarella and Parmesan cheeses; add the basil, oregano and ground black pepper. Set aside.

Preheat oven to 350 degrees F (175 degrees C). Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer noodles, ricotta, chicken, noodles, sauce mixture, spinach, other 1/2 of mozzarella and Parmesan cheeses, and noodles. Spread any remaining sauce mixture on top and sprinkle with fresh chopped parsley and grated Parmesan cheese for topping. Bake for 35 to 40 minutes.

last updated 8/1/00