9 lasagna noodles, cooked and drained
1 (10 oz.) pkg. of frozen, chopped spinach, drained
2 c. diced chicken
1 1/2 tsp. Italian seasoning
Nutmeg to taste
2 eggs
1/2 c. or 4 oz. Mozzarella cheese, shredded

WHITE SAUCE:

1/4 c. butter
1/4 c. flour
2 tsp. garlic powder
1 chicken bouillon
2 c. skim milk or 2 c. half & half
1/4 c. Parmesan cheese
1/4 c. Romanoff cheese

OTHER INGREDIENTS NEEDED:

4 oz. Mozzarella cheese, for top of lasagna at the end

Cook lasagna noodles and drain. Drain spinach. Combine diced cooked chicken with spinach, eggs, Mozzarella cheese, Italian seasoning and nutmeg in a bowl.

For White Sauce - melt butter over low heat in a saute pan. Add garlic, chicken bouillon and 1/4 cup flour. Stir. Remove from heat. Slowly add Parmesan cheese and Romanoff cheese. Stir with a wooden spoon until melted. Remove from heat. White sauce should be thick and creamy.

Layer lasagna in a 13 x 9 inch pan. Lightly rubbed with butter. Layer 3 noodles, 1/2 of chicken-spinach mixture, 1/3 of White Sauce, 3 noodles, 1/2 of chicken- spinach mixture, 1/3 of White Sauce, 3 noodles, 1/3 of White Sauce.

Bake lasagna at 350 degrees for 25 minutes. Sprinkle 4 ounces of Mozzarella cheese on top and bake for 5 to 10 minutes or until melted.

Serves 8-10. May be assembled in the morning before dinner. Cannot be frozen.