CHICKEN CHEESE LASAGNA

I found this recipe in a Taste of Home magazine many years ago. I have adapted it to be my own. It is a new twist on a classic dish. It freezes well should you have leftovers.

The sauce
1 medium onion, chopped
2-3 garlic cloves, minced
1/3-1/2 cup margerine or butter
1/2 cup flour
1/2 tsp salt
2 cups chiken broth ( or 2 pkgs chicken boullion & 2 cups water)
1 1/2 cups milk
2 cups  shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
Saute onion and garlic in butter in a sauce pan. Stir in flour and salt: cook until bubbly. gradually whisk in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in the cheeses, pepper, basil and oregano. Set aside.
The fillings
2 cups ricotta cheese or cottage cheese ( dry or creamed but then I drain off most of the liquid)
2 cups shredded mozzarella cheese
1 tbsp. minsed fresh parsley
9 lasagna noodles, cooked and drained
1 pkg (300gm) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
1/2 cup grated parmesan

In a small bowl mix together the ricotta and mozzaella cheeses with the parsley. Set aside.
Spread one-quarter of the sauce into a greased 13x9x2 pan: cover with one third of noodles. Top with half of the ricotta mixture, half the spinach and half the chicken. Cover with one-quarter of the sauce and one third of noodles. Repeat layers of ricotta, spinach and chicken and another one-quarter on sauce. Follow this by last layer of noodles and rest of sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350F, uncovered, for 35-40 minutes. Let stand 15 minutes before serving.
Yield: 8-10 servings