1/2 c. butter
2 cloves garlic, crushed
1 med. onion, chopped (1/2 c.)
1/2 c. flour
1 tsp. salt
2 c. milk
2 c. chicken broth
8 oz. lasagne noodles
32 oz. Ricotta (or 2 c. creamed cottage cheese)
2 c. chicken, cooked (optional)
2 (10 oz.) pkgs. frozen spinach, thawed & well-drained
2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper

Make a white sauce: Saute onion and garlic in butter. Stir in flour. Add milk, chicken broth, salt, pepper, oregano and basil. Cook until thickened. Remove from heat and add Mozzarella cheese.

Layer 1/4 of the sauce, noodles, Ricotta cheese and spinach, and sprinkle with Parmesan cheese. Repeat layers, ending with noodles and white sauce on top. Bake at 350 degrees 35 to 40 minutes.

This may be made a day ahead, but allow a longer cooking time.