SPINACH CHICKEN LASAGNA

This is so good! But it did take awhile to make it. Our friends made it for us. They used coconut oil instead of butter to make it healthier, and it tasted a little coconutty - but it was yummy. But when we made it we used butter because it's cheaper and it was still really good!

You will need:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup flour
1 tsp salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 cups ricotta cheese
2 cups shredded cooked chicken
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 350. Boil, drain and rinse the noodles.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for about a minute. Stir in half the mozzarella and parmesan. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread a little of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 3 of the noodles, half the ricotta, half of the chicken, and half of the spinach. Pour about 1/3 of the sauce over the top.

Arrange 3 more of the noodles over the chicken, and layer with the rest of the ricotta, chicken and spinach. Pour another 1/3 of the sauce over the top.

Place the last three noodles over that, pour on the rest of the sauce, and sprinkle with the remaining cheese. Top with the parsely.

Bake 35 to 40 minutes in the preheated oven until the cheese is browned and bubbly. Let it rest for several minutes on the countertop to set.