White Cheese Chicken Lasagna

Ingredients:
9 lasagna noodles
½ cup butter
1 onion, chopped
2 clove garlic, minced
½ cup all-purpose flour
2 cups chicken broth
1½ cups milk
1 teaspoon salt
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Instructions:
Gather all ingredients and preheat the oven to 350F (175C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute. Stir in 2 cups mozzarella and ¼ cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside. Spread ⅓ of the sauce mixture in the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, ricotta, and chicken. Arrange 3 lasagna noodles over the chicken and layer with ⅓ of the sauce mixture, spinach, remaining 2 cups mozzarella, and ½ cup Parmesan. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining ¼ cup Parmesan. Bake in the preheated oven for 35 to 40 minutes. Serve and enjoy!

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