Chicken Lasagne

1/2 c Butter or margarine

1/2 c Flour

1/2 t Salt

1/2 t Basil,dried leaf

3 c Chicken broth from Simmered+

2 1/2 c Chicken from Simmered Chick+

1 Egg,lightly beaten

2 c Cottage cheese,creamed

1/2 lb Lasagne noodles,cooked/drain

1 pk Spinach,frozen,thawed/draine

1/4 lb Mozzarella cheese,thin slice

1/4 c Parmesan cheese,grated

--SIMMERED CHICKEN

-- 1 Chicken,broiler-fryer

2 1/2 c Water

1 Onion,small,sliced

2 Celery tops

1 Bay leaf

1 t Salt

1/4 t Pepper

1. Melt butter in a large; blend in flour, salt and basil.

2. Stir in chicken broth; cook, stirring constantly, until mixture thickens

and comes to a boil. 3. Remove from heat; add chicken.

4. Mix beaten egg into cottage cheese.

5. Lightly grease a 13x9x2-inch baking dish.

6. Place a third of the chicken mixture in the bottom of the dish; top with

half the noodles, half the cottage cheese mixture, half the spinach and half the mozzarella cheese. 7. Repeat the layering; end with the last third of the chicken mixture.

8. Top with Parmesan cheese.

9. Bake in preheated 375'F. oven 45 minutes.

10. Remove from oven; let stand 10 minutes before cutting into squares.

*** SIMMERED CHICKEN *** 1. Put chicken in a kettle; add water and remaining ingredients.

2. Bring to a boil.

3. Cover tightly; reduce heat and simmer 1 hour, or until tender.

4. Remove from heat; strain broth.

5. Refrigerate chicken and broth at once.

6. When chicken is cool, remove meat from bones; cut into small cubes.