Ingredients:
1 medium Onion chopped
1 clove Garlic, mined
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 oz. Mozzarella cheese shredded; divided
1 cup Parmesan cheese; grated, divided
1 teaspoon Dried basil
1 teaspoon Dried Oregano
1/2 teaspoon White pepper
2 cups Ricotta cheese
1 tablespoon Fresh parsley; minced
9 Lasagna noodles; 8 ounces cooked and drained
2 package 10 oz each; frozen spinach thawed and well drained
2 cups Cubed cooked chicken

Instructions:
In a saucepan, saute the onion and garlic in butter until tender. Stir in the flour and salt; cook until bubbly. Gradually stir in the broth and milk. Bring to a boil, stirring constantly. Boil 1 minute.Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. In a bowl, combine ricotta cheese, parsley and remaining mozzarella; set aside. Spread one quarter of the cheese sauce into a greased 13 x 9 x 2 inch baking dish; cover with one third of the noodles. Top with half of ricotta mixture, half of spinach and half of chicken.Cover with one quarter of cheese sauce and one third of noodles. Repeat layers of ricotta mixture, spinach, chicken and one quarter cheese sauce. Cover with remaining noodles and cheese sauce. Sprinkle remaining Parmesan cheese over all. Bake at 350 degrees, uncovered; for 35-40 minutes. Let stand 15 minutes.