Chicken Spinach Lasagne

Cook 3-4 boneless, skinless chicken breasts.
Thaw and drain 2 packages (10 oz each) frozen spinach

In a saucepan, saute:
1 medium onion, chopped
1 garlic clove, minced
1/2 c butter

Stir in:
1/2 c flour
1 t salt
Cook until bubbly.
Gradually stir in, and boil for one minute:
1 1/2 c milk
2 c chicken broth

Add, and then set pan aside:
2 c mozzarella, grated
1/2 c parmesan cheese, grated
1 t dried basil
1 t dried oregano
1/2 t pepper

In a bowl, combine:
2 c (16 oz) ricotta cheese
1 T fresh parsley, minced
2 c mozzarella, grated

Spread 1/4 of the warm cheese sauce into a greased 13X9 baking dish.
Cover with 3 lasagna (oven cooked, or cooked and drained) noodles.
Top with half or ricotta mixture, half of spinach, half of chicken.

Repeat layer.

Place 3 more lasagna noodles, and remaining cheese sauce on top.
Sprinkle with Parmesan cheese.

Bake at 350, uncovered, for 35-40 minutes.Let stand 15 minutes.
Make and extra to freeze for a later meal!

Yield: 12 servings