Crystal's White Chicken Lasagna

8  ounces		lasagna noodles
6  tablespoons		butter
2		clove garlic,s minced
1/2  cup		all-purpose flour
1  teaspoon		salt
2  cups		chicken broth
1-1/2  cups		2% milk
1/2  cup		grated Parmesan cheese, divided
1  teaspoon		dried basil
1  teaspoon		dried oregano
1/2  teaspoon		ground black pepper
15  ounces		ricotta cheese
1  tablespoon		chopped fresh parsley
16  ounces		Chicken Breast - Raw, Skinless, Boneless
2-1/4  cups		Sargento Mozarella & Provolone Cheese - shredded
1		Large Egg - Raw
3		Carrots - Fresh, Large,s 7 1/4" to 8 1/2"
4  cups		Birds Eye Steamfresh Broccoli - Frozen, Cuts

Tip: For nutritional information on all the ingredients in Crystal's White Chicken Lasagna just click on each ingredient name. Then adjust the serving size for any Crystal's White Chicken Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2.Melt the butter in a large saucepan over medium heat. Cook the garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4.Bake 35 to 40 minutes in the preheated oven.