12 whole Lasagna Noodles (oven-ready)
1 stick of butter
1 whole Onion, chopped
1 clove Garlic, minced
½ cups All-purpose Flour
1 teaspoon Salt
2 cups Chicken Broth
1-½ cup Milk
4 cups Shredded Mozzarella Cheese, divided
1 cup Grated Parmesan Cheese, divided, plus additional 1/4 cup for topping (optional)
1 teaspoon Dried Basil
1 teaspoon of dried Oregano
½ teaspoons Ground Pepper
15 oz. container of Ricotta Cheese
2 cups cooked, shredded Chicken
1 10 oz. package Frozen Chopped Spinach, thawed and drained
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and bring to a boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 4 of the noodles (they may overlap), then all of the ricotta and the chicken. Arrange 4 more of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with additional 1/4 cup Parmesan cheese (optional).
Wrap the Lasagna tightly with double layer of foil.
Bake at 350 degrees for 55-60 minutes.
Let stand for 10 minutes in the sealed foil before cutting and serving.