1/2 c. butter
1/2 c. flour
1 tsp. salt
1/2 tsp. dried basil
3 c. chicken broth
3 c. cooked chicken
2 c. Ricotta cheese
1 egg, slightly beaten
1/2 lb. lasagna, cooked
1 pkg. spinach, chopped
1/4 lb. Mozzarella
Parmesan cheese

Melt butter in saucepan. Blend in flour, salt and basil. Stir in chicken broth; stir until thick and has come to boil. Remove from heat. Add chicken.

Mix Ricotta cheese with beaten eggs and drained spinach.

In greased 13x9x2 inch pan place 1/2 chicken mixture. Top with half the noodles, half cheese mixture, half Mozzarella cheese. Repeat and end up with the chicken mixture. Top with Parmesan cheese. Bake at 375 degrees for 45 minutes. Remove from oven; let stand 10 minutes before serving.