Chicken Cheese Lasagna

1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillion)
2 cups shredded mozzarella
1/2 cup grated parmesan
1 cup chopped onions, sauteed
1 cup sliced mushrooms, sauteed with onions above
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. black pepper
8 oz. lasagna noodles, cooked
2 cups cottage cheese or ricotta
2 (10 oz.) pkgs. frozen spinach, thaw and drain
1/2 bag of broccoli, cauliflower, carrot vegetable mix, thawed and drained
2 cups cooked chicken, cut up

Heat the butter, add garlic, stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth. Heat to boiling stirring constantly. Boil and stir 1 minute.

Stir in mozzarella, parmesan, sauteed onions and mushrooms, basil, oregano and black pepper. Stir in the spinach and vegetables.

Spread 1/4 cheese sauce (about 1 1/2 c.) in an ungreased 9x13x2-inch baking pan.

First layer:
3-4 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the sauce.

Next layer:
3-4 noodles, cottage cheese or ricotta, spinach, and chicken, 1/4 sauce

Top layer:
3-4 noodles, rest of cheese sauce.

Bake uncovered at 350F 35-40 minutes. Let stand 15 minutes before cutting.