My version of white chicken lasagna

This dish is AWESOME. So far I tested the sauce and it great I'm waiting to decide what wine to pair it with any ideas.  Thanks you Marie-Piet Rochon, eHow Contributor for sharing your recipe.

 

Ingredients

●9 whole Lasagna Noodles (not Oven-ready) ●½ cups Butter ●1 whole Onion, Chopped ●1 clove Garlic, Minced●½ cups All-purpose Flour●1 teaspoon Salt ●2 cups Chicken Broth ●1-½ cup Milk ●4 cups Shredded Mozzarella Cheese, Divided ●½ teaspoons Ground Pepper●1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional) ●1 teaspoon Each, Dried Basil And Oregano ● 2 cups Ricotta Cheese ●2 cups Cooked, Cubed Chicken ( I USED A STORE BOUGHT ROTISSERIE CHICKEN) ●1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed and    Drained ●1 Tablespoon Chopped Fresh Parsley

 

 Preheat oven to 350ºF. 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.

●Meanwhile, melt the butter in a 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.

●Mix in the broth and milk, and boil, stirring constantly, for 1 minute. ***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.

●Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch 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.

●Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
●Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving