Chicken Cheese Lasagna by Marla Minnick

My sister-in-law Marla brought this to us. Everyone fell in love instantly with this dish. For days we have wished for more leftovers. Delicious!

1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 teaspoon white pepper
1 carton (15 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly; boil for 1 minute. Stir in 2 cups of mozzarella, 1/2 cup of parmesan cheese, basil, oregano, and pepper. In a bowl combine the ricotta cheese, parsley, and remaining mozzarella; set aside. Spread a quarter of the cheese in a 13 in. x 9 in. x 2 in. baking dish and cover with three noodles. Top with half of the ricotta mixture, quarter of spinach, and half of the chicken. Repete layer of cheese sauce and three noodles. Repete layer of ricotta, chicken, and spinach. Cover with remaining noodles and cheese. Sprinkle parmesan over all. Bake uncovered on 350 degrees for 30- 45 minutes. Let stand for 15 minutes before cutting. Yields 12 servings.