CREAMY CHICKEN LASAGNA

Ingredients
3 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
¼ cup all purpose flour
2 ½ cups low sodium chicken broth
1 cup heavy cream
5 ounces fresh baby spinach
12 lasagna noodles uncooked
15 ounces ricotta
1 large egg
½ cup grated parmesan cheese
3 cups mozzarella cheese reserve 1 cup
1 teaspoon Italian seasoning
2 ½ cups cooked diced chicken
Fresh parsley chopped garnish
Instructions
Melt the butter in a large skillet over medium heat. Add the onion and cook until it is soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Whisk in the flour, cooking the mixture for 2 minutes. Whisk in the chicken broth and the cream alternating between the two. Simmer until smooth and thickened, about 5 minutes. Add the spinach and cook until wilted, 2-3 minutes. Season with kosher salt and black pepper to taste. Remove the sauce from the heat.
Meanwhile, bring a large pot of water to boil and cook the lasagna noodles according to package instructions. Drain them well.
Preheat oven to 350 degrees.
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