1/2 cup butter or margarine
2 cloves garlic, crushed
1/2 cup flour
1 tsp salt
2 cups milk
2 cups chicken broth
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 medium onion, chopped
1 tsp basil
1/2 tsp oregano
1/2 tsp pepper
8 ounces lasagna noodles, cooked
2 cups cream-style cottage cheese
2 cups chickens, cooked, cut up
2 (10 ounce) packages spinach, chopped, thawed and well drained
1/2 cup Parmesan cheese, grated
Heat margarine in 2 qt saucepan over low heat until melted.
Add garlic. stir in flour and salt. cook, stirring constantly until bubbly.
Remove from heat and stir in milk and broth.
Heat to boiling, stirring constantly.
Stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
Cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of sauce in ungreased 13×9″ dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles.
Repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly.
Let stand 10-15 minutes before cutting.
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