1/2 lb. cooked and drained lasagna noodles
1/4 lb. sliced mozzarella cheese
1/4 c. grated Parmesan cheese
2 1/2 c. diced cooked chicken
10 oz. pkg. frozen chopped spinach, thawed and drained (optional)
1/2 c. butter
1/2 c. flour
1/2 tsp. salt and diced basil
3 c. chicken broth
2 c. cottage cheese
1 egg, slightly beaten

Melt butter in large saucepan. Blend in flour, salt, and basil. Stir in chicken broth and cook until mixture thickens and comes to a boil. Add chicken. Mix cottage cheese with beaten egg. Place a third of the chicken mixture in a greased 9 x 13 inch baking pan. Top with half of the noodles, half the cottage cheese, half the spinach and mozzarella cheese, repeat layers. End with the last third of the chicken. Top with Parmesan cheese. Bake in 375 degree oven for 45 minutes. Serves 6. (Can be made ahead, then baked.)