White Cheese Chicken Lasagna

Cook the lasagna noodles according to the package directions. Drain and set aside.

Prepare the White Sauce:
In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3 minutes. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer, then add salt, basil, oregano, and black pepper. Cook for about 5-7 minutes until the sauce thickens. Stir in 2 cups of mozzarella cheese and ½ cup of Parmesan cheese until melted and smooth.

Prepare the Filling:
In a large bowl, combine the ricotta cheese, cooked chicken, thawed spinach, and the remaining mozzarella cheese (2 cups) and Parmesan cheese (½ cup). Mix well.

Assemble the Lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of the white cheese sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top of the sauce. Spread one-third of the chicken and spinach mixture over the noodles, then top with one-third of the white cheese sauce. Repeat the layers two more times, finishing with the sauce on top. Sprinkle with fresh parsley for garnish.

Bake the Lasagna:
Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.

Serve:
Let the lasagna sit for 5-10 minutes before cutting. Serve with a side of garlic bread or a green salad.

Serving and Storage Tips: