White Cheese and Chicken Lasagna

Ingredients

• 9 whole lasagna noodles
• 1/2 cups butter
• 1 whole onion, chopped
• 1 clove garlic, minced
• 1/2 cups 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, plus additional 1/4 cup for topping
• 1 teaspoon each, dried basil and oregano
• 1/2 teaspoons ground pepper
• 2 cups ricotta cheese
• 2 cups cooked, cubed chicken
• 1 package (10 oz.) frozen chopped spinach, thawed and drained
• 1 Tablespoon chopped fresh parsley

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water. 

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Min in the broth and milk, and boil, stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9 x 13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the 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 additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven, Let stand 5 minutes before cutting and serving.