Ingredients:
1/2 cup butter
4 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
1 medium onions, chopped ( about 1/2 cup)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon fresh ground pepper
8 ounces lasagna noodles ( 9-10 noodles)
2 cups cream-style cottage cheese
2 cups cut-up cooked chicken
1 (10 ounce) packages chopped spinach, thawed and well-drained
1/2 cup grated parmesan cheese
1/4 cup grated parmigiano-reggiano cheese
Directions:
Heat butter 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, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
Cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13×9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
Spread 1/2 of the cottage cheese over noodles.
Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
Cook uncovered at 350 F 20-30 minutes until nice and bubbly.
Let stand 10 minutes before cutting.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.