Lemon Chicken Lasagna

Place chicken in a pot of water, bring to boil, then simmer until chicken is cooked through, approximately 15-30 minutes depending on size. Rinse cooked chicken in cold water and shred. Set aside.

Cook lasagna noodles per instructions. Drain and set aside.

In a pot, create a roux by whisking together butter and flour on medium low heat, until the mixture is lightly browned and has a toasty smell. Slowly whisk in chicken broth. Add lemon juice and pepper. Simmer, whisking occasionally, until mixture has thickened, approximately 15 minutes.

In a bowl, mix together cottage cheese, ricotta, and three cups of the mozzarella.

Assemble lasagna as follows: Spoon a few tablespoons of the sauce into a 9×13 baking pan. Mix the chicken and the sauce together for use with the rest of the lasagna assembly. Lay a layer of lasagna noodles on top of the sauce. Spread a layer of the cheese mixture, then a layer of the chicken/sauce mixture. Continue with layers. The final layer is just lasagna noodles and the remaining cheese mixture. Top with final cup of mozzarella and the parmesan. Sprinkle dried oregano over the top.

Bake lasagna in a 375 degree oven for 30 minutes, or until cheese has browned and the sides of the lasagna are bubbling. Allow lasagna to set for 15 minutes before slicing.

Top with shredded fresh basil just prior to serving.