what makes this lasagna different is that I add a can of cream of chicken or cream of mushroom soup to the recipe and it is to die for. I also discovered that Campbell's makes a combination cream of chicken and cream of mushroom soup in one can so you can have both flavors in this dish.
Preheat oven to 350 degrees. Bring large pot of salted water to boil. Cook lasagna noodles 8-10 minutes. Drain and rinse with cold water.
Meanwhile melt butter in saucepan over medium heat. Cook onion and garlic in butter until tender stirring frequently. Stir in flour and salt, simmer until bubbly.
Mix in the broth and milk, and boil stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup parmesan. season with basil, oregano and pepper. Remove from heat, set aside. Mix together the ricotta cheese and the soup. set aside.
Spread 1/3 of sauce mixture on bottom of 9x13 inch baking dish. Layer with 1/3 of noodles, all of the ricotta/soup mixture, and all of the chicken. Arrange 1/3 of the noodles over the chicken and layer 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup parmesan cheese (optional). Bake 35-40 minutes. Let stand 5 minutes before cutting.