Aunt Katie’s White Lasagna

Heat oven to 350 F. Grease a 9×13 inch pan, set aside.

Melt the butter in a medium saucepan over medium heat. Add the garlic, basil, oregano and pepper. Saute until the garlic is fragrant. Whisk in the flour and salt until there are no clumps (besides the garlic). This will take about 1 minute. Slowly add the milk and broth. Bring to a boil then continue to stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1 cup of Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

In a medium bowl combine the ricotta cheese, Gorgonzola cheese, and egg. Mix until combined.

Spread 1/4 of the cheese sauce in the bottom of the baking dish. Top with 3-4 lasagna noodles (fresh or uncooked dry lasagna noodles). Spread the noodles with 1/2 of the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture. Then top that with all of the spinach, the chicken and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with 1/2 cup of Parmesan cheese.

Bake uncovered for 1 hour or until the top has bubbled up and browned a bit. Remove dish from the oven and let the lasagna stand 20 minutes before serving.