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1.
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Preheat the oven to 350 F. Lightly coat a 9x13-inch pan with non-stick cooking spray.
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Set aside.
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2.
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In a large saucepan, melt the butter over medium heat.
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Add the onion and garlic.
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Cook, stirring often, until the onion is translucent and tender, 3-4 minutes.
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Stir in the flour and let it cook, stirring constantly for 1-2 minutes.
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3.
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Gradually add the chicken broth and milk while whisking vigorously.
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Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens.
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Stir in the basil, oregano, salt and pepper.
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Remove from heat.
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4.
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To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan.
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Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta.
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No need to spread the ricotta into an even layer, although you can press it down a bit if you like.
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I just spoon it across.
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Add half of the chicken on top of the ricotta.
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5.
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Layer on 1/2 of the chopped spinach.
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It will seem like a lot but just spread it evenly; it will cook down while baking.
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Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (dont forget to reserve 1/4 cup of the Parmesan for sprinkling across the top before splitting the remainder in half).
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6.
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Place 3 noodles over the top, gently pressing down to compress the layers below.
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Spread 1/2 of the remaining sauce over the top.
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Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella and Parmesan).
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7.
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Place the last 3 noodles over the top, pressing down again.
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Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
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8.
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Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes.
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Uncover and bake for 15 minutes until golden and bubbly.
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Remove dish from oven and set on a arack.
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Let the lasagna rest for 10 minutes before serving.
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Recipe inspired by a recipe for White Cheese Chicken Lasagna posted on AllRecipes.
