Contributed by Angie

Ingredients:

• 1/2 cup margarine
• 2 cloves garlic
• 1/2 cup flour
• 1 tsp salt
• 2 cups milk
• 2 cups chicken broth
• 2 cups shredded mozzarella cheese (8 oz)
• 1 cup parmesan cheese
• 1 medium onion, chopped (about 1/2 cup)
• 1 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/4 tsp pepper
• 8 oz uncooked lasagna noodles (9-10 noodles)
• 2 cups cottage cheese
• 2 cups cooked chicken, cut into bite-size pieces

Heat margarine in a 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 boil, stirring constantly. Boil and stir for another minute. Stir in mozzarella cheese, 1/2 cup parmesan cheese, onion, basil, oregano, and pepper. Cook over low heat, stirring constantly, until mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 9×13 baking pan. Top with 3-4 noodles, overlapping as necessary. Spread 1/2 of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, 3-4 noodles, and the remaining cottage cheese. Top with chicken, 1/4 of the cheese sauce, the remaining noodles, then the last of the cheese sauce. Sprinkle with 1/2 cup of parmesan cheese.

Cook uncovered in 350 degree oven until noodles are done (35-40 minutes). Let stand 15 minutes before cutting.