Chicken Spinach Lasagna

1/2 cup butter or margarine
2 cloves garlic -- minced
1/2 cup all-purpose flour
1/2 cup minced onion
1 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups mozzarella cheese -- shredded
2 10-ounce frozen spinach -- thawed, chopped, drained
1 cup parmesan cheese -- grated
1 teaspoon dried basil
1 teaspoon pepper
9 uncooked lasagna noodles -- maybe 10
2 cups cottage cheese
2 cups cooked, diced chicken

Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt; cook until bubbly. Remove from heat. Stir in milk and broth; heat to boiling, while stirring. Boil 1 minute.

Stir in mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper. Cook over low heat, stirring until the mozzarella is melted. Spread one-fourth of the cheese sauce in an ungreased 9 X 13 pan. Top with three or four noodles. Spread half of cottage cheese over noodles. Repeat with one-fourth of sauce three or four noodles and remaining cottage cheese. Top with chicken, the spinach, one-fourth of the cheese sauce, remaining noodles, and rest of cheese sauce. Sprinkle with 1/2 cup parmesan cheese.

Cook, uncovered, at 350 ° until noodles are done, about 30 to 40 minutes. Let stand about 15 minutes before cutting.



Serving Ideas : I like to pre-cook my noodles just a but so they're flexible - not completely done, but getting there.