I love making all different types of lasagna. There are many different spins you can put on a lasagna. This is my spin that is guaranteed to be something your family will love just as well as mine do. It takes a little preparation time but I promise you its well worth it!
In a large pot boil 2 to 3 pounds of chicken, ( doesn't really matter if its breast or thighs ) for about an hour. Drain the water and let the chicken cool. ( I usually put it in the freezer for 15 minutes. Shred the chicken in a bowl and set aside.
Preheat oven to 350 degrees. Clean the same large pot out and bring lightly salted water to a boil. Cook lasagna noodles in boiling water for about 10 minutes. Drain and rinse with cold water and set aside.
Melt butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender stirring constantly. Stir in flour and salt and simmer until bubbly.
Mix in the broth and the milk and boil stirring constantly for 1 minute. Stir in 2 cups of the mozzarella cheese and 1/2 cup of the parmesan cheese. Season with basil and oregano and the black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of a 9 x 13 baking dish. Layer with 1/3 of the noodles (3 ) and all of the chicken and ricotta cheese. Arrange 1/3 of the noodles (3) over the chicken and layer with 1/4 of the sauce mixture, the spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup of the Parmesan.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup of parmesan cheese.
Bake for 45 minutes. Let stand 5 minutes before you serve it.