Ingredients
1 medium onion, chopped1/2 cup butter, cubed1 garlic clove, minced1/2 cup all-purpose flour1 teaspoon salt2 cups chicken broth1-1/2 cups 2% milk4 cups shredded part-skim mozzarella cheese, divided1 cup grated Parmesan cheese, divided1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon white pepper2 cups ricotta cheese1 tablespoon minced fresh parsley9 lasagna noodles, cooked and drained2 packages (10 ounces each) frozen spinach, thawed and well drained2 cups cubed cooked chicken
Preparation
In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken.
Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.
