1/2 c. butter
2 cloves garlic, crushed
1/2 c. all purpose flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
1 med. onion, chopped
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
8 oz. uncooked lasagna noodles
2 c. creamed cottage cheese
2 c. cut up cooked chicken
2 pkg. frozen chopped spinach, thawed and drained
1/2 c. Parmesan cheese, grated

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. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 cup 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 rectangular baking dish 13 x 9 x 2 inches.

Top with 3-4 uncooked noodles, overlap if necessary. Spread 1/2 of the cottage cheese over noodles. Repeat with 1/4 of the cheese sauce, 3-4 noodles and remaining cottage cheese. Top with chicken spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35- 40 minutes. Let stand 15 minutes before cutting.