1/2 c. butter
2 cloves garlic, crushed
1/2 c. flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded Mozzarella
1/2 c. grated Parmesan
1 1/2 c. chopped onion
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. pepper
8 oz. uncooked lasagna noodles (9-10 noodles)
2 c. creamed cottage cheese (16 oz.)
2 c. cut up cooked chicken
2 (10 oz.) pkg., frozen chopped thawed spinach, well drained
1/2 c. Parmesan cheese

Heat butter in 2 quart saucepan. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat and stir in milk and broth. Heat to boiling while stirring. Boil and stir 1 minute. Add Mozzarella cheese, 1/2 cup Parmesan cheese, onion, basil, oregano, and pepper. Cook until Mozzarella is melted, continuing to stir all the while.

Spread 1/4 of cheese sauce (about 1 1/2 cups) in ungreased rectangular dish (13 x 9 x 2 does nicely); top with 3-4 uncooked noodles, overlapping if necessary.

Spread 1/2 of cottage cheese over noodles. Repeat the 1 1/4 of cheese sauce (1 1/2 cups), 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of cheese sauce, the remaining noodles and remaining sauce.

Sprinkle with 1/2 cup Parmesan cheese. Bake at 350 degrees for 35-40 minutes or until noodles are done. Let stand 15 minutes before cutting.