1/2 c. butter
1/2 c. flour
1/2 tsp. salt
1/2 tsp. dried basil
3 c. chicken broth
2 1/2 c. diced, cooked chicken
2 c. cottage cheese
1 egg, slightly beaten
1/2 lb. lasagna noodles, cooked and drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 lb. Mozzarella cheese, thinly sliced
1/4 c. 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 x 9 x 2 inch baking dish. Place 1/3 of the chicken mixture on the bottom of the dish, top with half the noodles, half the cottage cheese and egg, half the spinach, half the Mozzarella cheese; repeat. End with the last third of the chicken mixture topped with the Parmesan cheese. Bake at 375 degrees for 45 minutes. Remove from oven and let stand 10 minutes before cutting. Makes 8 servings.