Chicken and Spinach White Lasagna

lasagna noodles (plus extra for "breakage"insurance)

onion, chopped 

several cloves of garlic (how much is up to you!)

butter 

all-purpose flour

tsp+ salt

chicken broth

milk

white wine

shredded mozzarella cheese, divided

grated Parmesan cheese, divided

dried basil

dried oregano

ground black pepper

ricotta (I used the low fat variety)

+ cups of cooked, cubed chicken meat (1 used the meat from a whole rotisserie chicken)

large bag of fresh baby spinach, plus maybe more according to your taste

chopped fresh parsley

grated Parmesan cheese for topping 

Preheat the oven to 400 degrees.

Remove the garlic cloves from the bulb, but do not peel them.

Place cloves on cookie sheet that has a light olive oil coating.

Lightly coat garlic cloves in olive oil. 

Roast for 15 minutes or until garlic is soft.

Allow garlic to cool and remove the skins.

Melt a couple of tablespoons of butter in a large saucepan over medium heat. 

Cook the onion (and garlic if using raw garlic) in the butter until tender, stirring frequently.

Stir in the flour and salt, and simmer until bubbly.

Mix in the broth, wine, milk, and some black pepper and boil, stirring constantly for a couple of minutes.  

If using roasted garlic, chop (smash) it up fine and add it now.

Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Season with basil, oregano, and more pepper and salt if you think it needs it.

Melt 2 Tbsp butter in a large saucepan over medium heat. 

Cook 1 chopped onion (and garlic if using raw garlic) in the butter until tender, stirring frequently.