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
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
Stir chicken into this sauce.
Combine ricotta cheese with egg and mix well and approx 16 oz mozzarella.
In a greased 9 x 13 dish, place half of the chicken mixture.
1) Layer half of the noodles,
2) half of the ricotta cheese mixture,
3) a generous layer of fresh spinach leaves,
4) and 4 oz. of the mozzarella cheese.
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.
Since lasagna noodles come in 16 oz pkg,
I double recipe and freeze one full lasagna dish.