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 cheese
1/2 c. grated Parmesan cheese
1 medium onion, chopped
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
1 pkg. lasagne noodles (uncooked)
2 c. Ricotta cheese
2 c. cut up cooked chicken
2 (10 oz. each) pkg.s frozen chopped spinach, thawed and well drained
1/2 c. grated Parmesan cheese

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

Spread 1/4 of the cheese sauce (about 1 1/2 cup) in ungreased 9 x 13" pan, top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the Ricotta cheese over noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining Ricotta cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 c. Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes.