Melt the butter in a medium saucepan over the low heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and the salt, and simmer until slightly bubbly. Mix in the broth and milk, and boil, stirring constantly, for 2 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and ground black pepper. Remove from the heat, and set aside. Spread 1/3 of sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange it to 1/3 of the noodles over the chicken, and layer with the 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange the remaining noodles over cheese, spread remaining sauce evenly over the noodles. Sprinkle with the parsley and 1/4 cup Parmesan cheese.
Bake 40 to 50 minutes in the preheated oven.
INGRIDIENTS:
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
9 lasagna noodles
1 clove garlic, minced
1/2 cup all-purpose flour
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups ricotta cheese
1/2 cup butter
1 onion, chopped
1 onion, chopped
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