1/2 cup butter or margarine\\
1/2 cup flour\\
1/2 teaspoon salt\\
1/2 teaspoon basil\\
3 cups chicken broth\\
2 1/2 cups cubed cooked chicken\\
1 pint ricotta cheese\\
1 egg slightly beaten\\
8 oz lasagna noodles (cooked slightly)\\
fresh spinach\\
32 oz mozzarella cheese, shredded\\
1/4 cup Parmesan cheese, shredded\\
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I shred the raw chicken in food processor lightly and then brown \\
the meat in medium saucepan.  When browned nicely, pour chicken into\\
a side bowl.  Then melt butter in the same medium saucepan; blend in \\
flour, salt and basil.  Stir in chicken broth and cook stirring \\
constantly until mixture thickens and comes to a boil.  Remove from\\
heat\\
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Stir chicken into this sauce.\\
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Combine ricotta cheese with egg and mix well and approx 16 oz mozzarella.\\
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In a greased 9 x 13 dish, place half of the chicken mixture.  \\
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1) Layer half of the noodles,\\
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2) half of the ricotta cheese mixture, \\
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3) a generous layer of fresh spinach leaves, \\
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4) and 4 oz. of the mozzarella cheese.\\
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Repeat, ending with the last half of the chicken mixture.\\
Top with the shredded Parmesan cheese and last 4 oz of mozzarella cheese.\\
Back @ 350, about one hour.\\
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Since lasagna noodles come in 16 oz pkg, \\
I double recipe and freeze one full lasagna dish.\\