Chicken Cheese Lasagna

1/4 c. butter
1 medium onion, chopped
1 garlic clove, minced
1/2 c. flour
1 tsp. salt
2 c. chicken broth
1-1/2 c. milk
3 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. pepper
1 carton (15 oz.) ricotta cheese
1 Tbsp. minced fresh parsley
12 lasagna noodles, cooked and drained
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
3-1/2 c. cubed cooked chicken

Melt butter over medium heat. Saute onion and garlic until tender. Stir in flour and salt, then gradually stir in broth and milk. Bring to a boil, stirring contantly. Boil for 1 minutes. Stir in 1-1/2 c. mozzarella, 1/2 c. Parmesan, basil, oregano and pepper; set aside. In a bowl, combine ricotta cheese, parsley and remaining 1-1/2 c. mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9 inch pan. Cover with four of the noodles (cut to fit). Top with half the ricotta mixture, half the spinach and half the chicken. Repeat layers, then top with the remaining noodles and cheese sauce. Sprinkle with the remaining 1/2 c. Parmesan cheese. Bake uncovered at 350 for 35-40 minutes. Let stand 15 minutes before cutting. Makes 12 servings.