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

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, cook 1 minute. Stir in Mozzarella cheese, Parmesan cheese, onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until cheese is melted.

Spread 1/4 of cheese sauce in ungreased 9"x13" pan; top with 3 uncooked noodles. Spread half of cottage cheese over noodles. Repeat with one fourth of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, another fourth of the cheese sauce, 3 noodles and the rest of the cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting.