Chicken Lasagna

Ingredients

12 lasagna noodles cooked and cooled
4 cups cooked chicken
3 cups vegetables cooked and cooled
10 oz frozen chopped spinach defrosted and squeezed dry
2 cups cottage cheese or ricotta cheese
2 eggs
2 tablespoons parsley
4 cups mozzarella divided
2/3 cup shredded parmesan cheese divided
Sauce
1/3 cup butter
1 onion diced

2 cloves garlic minced
1/4 cup flour
2 cups milk
2 cups chicken broth
4 oz cream cheese
1 teaspoon dried basil
½ teaspoon oregano

Instructions

1. Preheat oven to 350°F.

Sauce

1. To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
2. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
3. Once all of the liquid has been added, stir in cream cheese until melted.
4. Remove from heat and add in 1/3 cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

Assembly

1. Combine cottage cheese, eggs, parsley and spinach. Set aside.
2. In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with 1/2 mozza, 1/4 cup parmesan and 1/3 of the sauce.
3. Add another layer of noodles, chicken, cottage cheese mixture, sauce.  Top with noodles and sauce. Cover and bake 40 minutes.
4. Uncover, top with cheese and bake 20-30 minutes more.

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