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 tablespoons parsley
4 cups mozzarella divided
⅔ cup shredded parmesan cheese divided
⅓ cup butter
1 onion diced
2 cloves garlic minced
¼ cup flour
2 cups milk
2 cups chicken broth
4 oz cream cheese
1 teaspoon dried basil
½ teaspoon oregano
Preheat oven to 350°F.
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.
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.
Once all of the liquid has been added, stir in cream cheese until melted.
Remove from heat and add in ⅓ cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.
Combine cottage cheese, eggs, parsley and spinach. Set aside.
In a 9×13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozzarella, ¼ cup parmesan and ⅓ of the sauce.
Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes.
Uncover, top with cheese and bake 20-30 minutes more.
For cooked vegetables I use steamed broccoli and carrots. Any combination of veggies works in this recipe, mushrooms, asparagus, bell peppers or zucchini are great choices.