1/2 c. butter
2 tsp. garlic, crushed
1/2 c. flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded Mozzarella
8 oz. uncooked lasagne
2 c. bite-size cooked chicken
2 pkg. frozen chopped spinach (squeeze out excess water)
1/2 c. grated Parmesan
1 medium onion, chopped
1 tsp. dried basil
1/2 tsp. oregano (optional)
1/4 tsp. pepper
2 c. cottage cheese

Heat butter in 2-quart pan until melted. Add garlic. Stir in flour and salt. Cook, stirring, until it bubbles. Remove from heat. Stir in milk and broth. Heat to boiling (1 minute). Stir in Mozzarella cheese, Parmesan cheese, onion, basil, oregano and pepper. Cook over low heat until cheese is melted.

Spread 1/4 cheese sauce in dish, 9 x 13 x 2. Top with noodles. Spread 1/2 cottage cheese over noodles. Repeat with 1/4 cheese sauce, 3 to 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles and sauce. Sprinkle with 1/2 cup Parmesan cheese.

Bake, uncovered, in 350°F oven until noodles are done, about 35 to 40 minutes. Let stand 15 minutes before cutting.