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

I used about 4 cups chicken; also cooked the lasagna for 5 to 6 minutes. I thought it could have used more cottage cheese for the size of the pan I used. I also cooked about 15 noodles for that size pan.

Heat butter in 2-quart saucepan 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 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1/2 cups) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 or 40 minutes. Let stand 15 minutes before serving. 12 servings.