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1
Place chicken in a pot of water, bring to boil, then simmer until chicken is cooked through, approximately 15-30 minutes depending on size.
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2
Rinse cooked chicken in cold water and shred.
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3
Set aside.
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4
Cook lasagna noodles per instructions.
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5
Drain and set aside.
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6
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.
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7
Slowly whisk in chicken broth.
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8
Add lemon juice and pepper.
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9
Simmer, whisking occasionally, until mixture has thickened, approximately 15 minutes.
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10
In a bowl, mix together cottage cheese, ricotta, and three cups of the mozzarella.
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11
Assemble lasagna as follows: Spoon a few tablespoons of the sauce into a 9x13 baking pan.
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12
Mix the chicken and the sauce together for use with the rest of the lasagna assembly.
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13
Lay a layer of lasagna noodles on top of the sauce.
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14
Spread a layer of the cheese mixture, then a layer of the chicken/sauce mixture.
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15
Continue with layers.
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16
The final layer is just lasagna noodles and the remaining cheese mixture.
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17
Top with final cup of mozzarella and the parmesan.
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18
Sprinkle dried oregano over the top.
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19
Bake lasagna in a 375 degree oven for 30 minutes, or until cheese has browned and the sides of the lasagna are bubbling.
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20
Allow lasagna to set for 15 minutes before slicing.
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21
Top with shredded fresh basil just prior to serving.
