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

Melt butter in large saucepan. Blend in flour, salt and basil. Stir in chicken broth and cook, stirring constantly, until mixture thickens and comes to a boil; remove from heat. Add chicken. Mix cottage cheese with beaten egg. Lightly grease a 13"x9"x2" baking dish. Place 1/3 of the chicken mixture on the bottom of the dish; top with half the noodles, half the cottage cheese mixture, half the spinach and half the Mozzarella. Repeat. End with the last third of the chicken mixture topped with Parmesan. Bake at 375 degrees for 45 minutes. Remove from oven, let stand 10 minutes before cutting.