1/2 c. butter, melted
1/2 c. flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. Mozzarella cheese, shredded
1 c. Parmesan cheese, grated
1 med. onion, chopped (1/2 c.)
1 tsp. oregano leaves
1 tsp. basil leaves
1/4 tsp. pepper
8 oz. lasagna noodles (uncooked)
2 c. cream cottage cheese
2 c. chicken, cut-up
2 pkgs. frozen chopped spinach, thawed & drained

Heat butter in 2 quart pan over low heat until melted. Stir in flour and salt, stirring until bubbly. Remove from heat and stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in Mozzarella cheese and 1/2 c. Parmesan cheese, onion, basil, oregano and pepper. Cook over low heat, stirring constantly until cheese melts.

Spread 1/4 of sauce (about 1 1/2 cups) in ungreased 9 x 13-inch pan; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles. Repeat with 1/4 sauce and remaining cottage cheese. Top with chicken, spinach, 1/4 sauce, more noodles and remaining sauce. Sprinkle remaining 1/2 cup Parmesan cheese on top.

Bake, uncovered, in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting.