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1/2 c. margarine
2 cloves garlic, crushed
1/2 c. all-purpose flour
1 tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded Mozzarella
1/2 c. grated Parmesan
1 medium onion, chopped
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
8 oz. uncooked lasagne noodles
2 c. creamed Ricotta cheese
2 c. cut up cooked chicken
2 pkg. frozen chopped spinach,
thawed and drained
1/2 c. grated Parmesan cheese

Heat margarine in 2 quart 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
until Mozzarella cheese is melted. Spread 1/4 of the cheese
sauce (1 1/2 cups) in ungreased 13 x 9 x 2-inch pan; top with 3
or 4 uncooked noodles. Spread half the Ricotta cheese over
noodles. Repeat with 1/4 of cheese sauce, noodles and remain-
ing Ricotta. Top with chicken, spinach, 1/2 of cheese sauce,
remaining noodles and remaining cheese sauce. Sprinkle with
1/2 cup Parmesan cheese. Cook uncovered in 350 degrees oven until
noodles are done (35 to 40 minutes). Makes 12 servings.

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