Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 chopped onion (or just use dried onions)
1/2 tsp garlic powder
1/2 cup flour
1 teaspoon salt (or slightly less)
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (This recipe is really cheesy; sometimes I use less)
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups low fat ricotta cheese
2 cups cooked chicken meat (cubed)
1 (10 oz) package frozen chopped spinach thawed and drained
parsley

Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles in boiling water for 8 - 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Stir in onion, garlic,flour and salt. Simmer until bubbly. Mix in the broth and the milk gradually with a whisk. Boil - stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Stir in basil, oregano, and ground black pepper. Remove from heat and set aside.

Spread 1/3 of sauce mixture in the bottom of a 9 x 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 - 40 minutes.