12 lasagna sheets, cooked according to package directions and cooled
4 cups (1000 mL) cooked chicken, cut into cubes
3 cups (750 mL) vegetables (beans, broccoli, carrots, peppers), cooked and chilled
1 1/2 cups (375 mL) spinach
2 cups (500 mL) cottage cheese or ricotta cheese
2 tablespoons parsley
4 cups (1000 mL) grated mozzarella cheese
2/3 cup (165 mL) grated Parmesan cheese
1/3 cup (85 mL) butter
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup (65 mL) flour
2 cups (500 mL) milk
2 cups (500 mL) chicken broth
1/2 cup (125 mL) cream cheese
1 teaspoon dried basil
1/2 teaspoon oregano
Preheat oven to 350°F (176°C).
In a small saucepan, melt butter, with onion and garlic over medium heat for about 3 minutes.
Add flour and cook for 1 to 2 minutes.
Reduce heat to low. Add milk and chicken broth slowly, adding a small amount at a time and whisking.
When everything is integrated, add cream cheese.
Remove from heat and add 1/3 cup Parmesan cheese, 1 cup mozzarella cheese and basil and oregano.
Combine cottage cheese, eggs, parsley and spinach. Set aside.
In a 9 x 13 Pyrex dish, add a layer of 4 lasagna noodles. Add one third of the sauce, the vegetables and half of the chicken.
Sprinkle with mozzarella, Parmesan and add 1/3 of the sauce.
Add another layer of noodles, remaining chicken, cottage cheese mixture.
Add another layer of noodles and remaining sauce.
Cover and cook for 40 minutes.
Remove cover, top with remaining cheese and bake for another 20 to 30 minutes.