White Chicken and Spinach Lasagna

1. Preheat the oven to 350 F. Lightly coat a 9×13-inch pan with non-stick cooking spray. Set aside.
2. In a large saucepan, melt the butter over medium heat. Add the onion and garlic. Cook, stirring often, until the onion is translucent and tender, 3-4 minutes. Stir in the flour and let it cook, stirring constantly for 1-2 minutes.
3. Gradually add the chicken broth and milk while whisking vigorously. Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens. Stir in the basil, oregano, salt and pepper. Remove from heat.
4. To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan. Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta. No need to spread the ricotta into an even layer, although you can press it down a bit if you like. I just spoon it across. Add half of the chicken on top of the ricotta.
5. Layer on 1/2 of the chopped spinach. It will seem like a lot but just spread it evenly; it will cook down while baking. Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (don’t forget to reserve 1/4 cup of the Parmesan for sprinkling across the top before splitting the remainder in half).
6. Place 3 noodles over the top, gently pressing down to compress the layers below. Spread 1/2 of the remaining sauce over the top. Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella and Parmesan).
7. Place the last 3 noodles over the top, pressing down again. Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
8. Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Remove dish from oven and set on a arack. Let the lasagna rest for 10 minutes before serving.

Recipe inspired by a recipe for White Cheese Chicken Lasagna posted on AllRecipes.