Cozy Autumn Recipe: Spinach-Chicken Lasagne

Here's a warm, cozy recipe that had them singing this week!

Spinach-Chicken Lasagne

9 lasagna noodles 
1/2 cup butter 
1 onion, chopped 
1 clove garlic, minced 
1/2 cup all-purpose flour 
1 teaspoon salt 
2 cups chicken broth 
1 1/2 cups milk 
4 cups shredded mozzarella cheese, divided 
1 cup grated Parmesan cheese, divided 
1/2 teaspoon ground black pepper 
2 cups cottage cheese 
2 cups chicken meat (I just used a grocery store rotisserie chicken.) 
1 (10 ounce) package frozen chopped spinach, thawed and drained 
1/4 cup grated Parmesan cheese for topping 

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. 

2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the black pepper. Remove from heat, and set aside. 

3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 3 noodles, all of the cottage cheese, then all of the chicken. Arrange 3 more noodles over the chicken, and layer with 1/3 of the sauce mixture, all of the spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with 1/4 cup Parmesan cheese. 

4. Bake 35 to 40 minutes in the preheated oven. 

I made this the night before and stored it covered in the fridge, so I ended up baking for 50 minutes, then it sat for about 10, so it cut into perfect squares.  Enjoy!