Prep Time: 20 mins |  Cook: 40 mins | Serves: 12

Ingredients

18 whole lasagna noodles (not oven-ready)

1 cup butter

2 whole onions, chopped

2 garlic cloves, minced

1 cup all-purpose flour

2 tsp salt

4 cups chicken broth

3 cups milk

8 cups shredded Mozzarella cheese, divided

2 cups grated parmesan cheese, divided, plus additional 1/2 cup for topping (optional)

2 tsp dried basil

2 tsp oregano

1 tsp ground pepper

4 cups ricotta cheese

4 cups cooked, cubed chicken

2 pkgs (10 oz. each) frozen chopped spinach, thawed and drained

2 tbsps chopped fresh parsley

Instructions

  1. Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

  2. Meanwhile, melt the butter in large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

  3. Mix in the broth and milk, and boil, stirring constantly, for 1 min. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

  4. Spread 1/3 of the sauce mixture on the bottom of the 9×13” baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

  5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

  6. Bake for 35-40 minutes in the preheated oven. Let stand for 5 minutes before cutting and serving.