Ingredients
-
1/2 cup butter
-
4 garlic cloves, minced
-
1/2 cup all-purpose flour
-
1 teaspoon kosher salt
-
2 cups milk
-
2 cups chicken broth
-
2 cups shredded mozzarella cheese
-
3/4 cup grated parmesan cheese
-
1 medium onion, chopped (about 1/2 cup)
-
1 teaspoon dried basil
-
1/2 teaspoon dried oregano
-
1 teaspoon dried parsley
-
8 ounces lasagna noodles (9-10 noodles)
-
2 cups cream-style cottage cheese
-
2 cups cut-up cooked chicken
-
1 (10 ounce) package chopped spinach, thawed and well-drained
-
1/2 cup grated parmesan cheese
-
1/4 cup grated parmigiano-reggiano cheese
-
1/4 teaspoon fresh ground pepper
Instructions
- Heat butter in 2 qt saucepan over low heat until melted.
- Add garlic.
- Stir in flour and salt.
- Cook, stirring constantly until bubbly.
- Remove from heat and stir in milk and broth.
- Heat to boiling, stirring constantly.
- Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
- Cook over low heat stirring constantly until cheese is melted.
- Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
- Spread 1/2 of the cottage cheese over noodles.
- Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
- Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
- Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
- Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
- Let stand 10 minutes before cutting.