White Cheese & Chicken Lasagna

So rich you only have it once a year!

recipe found here

9 whole Lasagna Noodles (not Oven-ready)

½ cups 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 Each, Dried Basil And Oregano

½ teaspoons Ground Pepper

2 cups Ricotta Cheese

2 cups Cooked, Cubed Chicken

1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained

1 Tablespoon Chopped Fresh Parsley

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, 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 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 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 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 parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Enjoy!