Ingredients

• 1/2 cup butter
• 2 garlic cloves, minced
• 1/2 cup flour
• 1 teaspoon salt
• 2 cups half and half
• 2 cups chicken stock
• 2 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 medium onion finely chopped
• 8 ounces lasagna noodles cooked
• 2 cups ricotta cheese
• 2 cups chopped cooked chicken
• 2 10 ounce packages frozen chopped spinach, thawed and drained

Instructions

1. Melt the butter in a large saucepan.
2. Add the garlic, flour and salt. Cook until bubbly, stirring constantly. Remove from heat when bubbly.
3. Stir in the half and half and chicken stock. Return to heat and bring to a boil. boil for one minute stirring constantly.
4. Add the mozzarella chees, half the parmesean cheese and the onion. Reduce heat to low and cook until cheeses melt, stirring constantly. Remove from heat.
5. Spread 1/3 of the cheese mixture in a 9×13 baking dish. Layer 3 or 4 noodles, half the ricotta cheese, 1/3 of the cheese mixture, another 3 or 4 noodles and the remaining ricotta cheese over the first cheese layer.
6. Layer the chicken, spinach, 1/3 of the cheese mixture over the second cheese layer.
7. Top with the remaining half cup parmesean cheese.
8. Bake, covered tightly with foil at 350 degrees ferenhiete for 35 to 40 minutes.
9. Turn off oven heat and let stand in the oven for 15 minutes, and then remove from the oven and let stand for 5 minutes before serving.