Directions

Preheat the oven to 350ºF.

In a large pot, cook the lasagna noodles as directed on the package. Rinse with hot water and drain.

Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic in the butter and saute until translucent, about 1 minute. Stir in the flour and salt and cook for 1 minute. Add the broth and milk and bring to a boil, stirring constantly, for 1 minute. Add the basil, oregano and black pepper. Remove the mixture from the heat and set aside.

Spread 1/3 of the sauce mixture in the bottom of a buttered 9x13-inch baking dish. Layer with 1/3 of the noodles, the Dragone® Ricotta Cheese and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, the Dragone® Mozzarella Cheese and 1 cup of the Shredded Parmesan Cheese. Arrange the remaining noodles over the cheese and spread the remaining sauce evenly over the noodles. Sprinkle with parsley and the remaining Shredded Parmesan Cheese.

Bake for 35–40 minutes, until heated through and the cheese is melted.