Title: Chicken cheese lasagna
 Categories: Poultry
      Yield: 12 Servings
 
    1/4 c  Margarine -- melted
      2    Cloves garlic -- crushed
    1/2 c  Unbleached flour
      1 ts Salt
      2 c  Skim milk -- at room
           Temperature
      2 c  Chicken broth
      2 c  Mozzarella cheese --
           Shredded
    1/2 c  Parmesan cheese
    1/2 c  Onions -- chopped
      1 ts Basil
    1/2 ts Oregano
    1/4 ts White pepper
     10    Noodles
      1    16 oz pkg
      2 c  Chicken -- cut up/cooked
      2    10 oz pkgs
    1/2 c  Parmesan cheese
           Fat-free cottage cheese
           Spinach -- chopped
 
  Preheat oven at 350.  Heat margarine in saucepan over low heat until
  melted; add garlic.  Stir in flour and salt. Cook, stirring
  constantly, until bubbly. Remove from heat; stir in milk and broth.
  Heat to boiling, stirring constantly.  Boil and stir 1 minute. Stir
  in mozzarella cheese, 1/2 cup Parmesan cheese, onion, basil, oregano,
  and pepper. Cook over low heat, stirring constantly, until mozzarella
  cheese is melted. Spread 1 1/2 cups of the cheese sauce in unprepared
  rectangular pan; top with 4 noodles uncooked, overlapping if
  necessary. Spread half cottage cheese over noodles.  Repeat with 1/4
  cheese sauce, 4 noodles and remaining cheese. Top with chicken,
  spinach, 1/4 cheese sauce, remaining noodles and remaining cheese
  sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered until
  noodles are done, 35 to 40 minutes.