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 (8 oz.)
1/2 c. grated Parmesan cheese
1 med. onion, chopped (about 1/2 c.)
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
8 oz. uncooked lasagne noodles (9 or 10 noodles)
2 c. creamed cottage cheese (16 oz.)
2 c. cut-up cooked chicken
2 (10 oz.) pkgs. frozen chopped spinach, thawed and well drained
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. Boil and stir 1 minute.

Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary.

Spread half of the cottage cheese over noodles. Repeat with the 1/4 of the cheese sauce, 3 or 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. Bake uncovered in 350 degree oven until noodles are done, 35-40 minutes. Let stand 15 minutes before cutting.