1/2 c. butter
Dash garlic salt
1/2 c. flour
2 c. milk
2 c. chicken broth
2 c. part skim-Mozzarella, shredded (about 8 oz.)
1/2 c. grated Parmesan cheese
1 med. onion, chopped (+- 1/2 c.)
1 tsp. dried basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
8 oz. UNCOOKED lasagna noodles (9-10 noodles)
2 c. low fat cottage cheese
2 c. cut up chicken
2 (10 oz.) frozen spinach, chopped, thawed and well drained
1/2 c. grated Parmesan cheese

Heat butter in 2 quart pan over low heat until melted. Add garlic salt and flour. Cook, stirring constantly until bubbly. Remove from heat, stir in milk and broth. Heat to boiling. Boil and stir for 1 minute. Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, onion and spices. Cook over low heat, stirring constantly, until cheese is melted.

Spread 1 1/2 cups cheese sauce on bottom of 9x13 ungreased pan. Put 3-4 noodles on top. Spread 1/2 cottage cheese over noodles. Repeat with 1 1/2 cups cheese mixture, 3-4 noodles and other 1/2 cottage cheese. Top with spinach, 1 1/2 cups cheese sauce, last of noodles, and cover with last of cheese sauce. Sprinkle with 1/2 Parmesan cheese.

Cook uncovered at 350 until noodles are done, 35-40 minutes. Let stand for 15 minutes before cutting.

Makes 12 servings.