White Lasagna

Ingredients:
1 box oven ready lasagna noodles
4 T. butter
1-2 T. minced garlic
1 med. onion chopped
4 T. flour
2 T. cornstarch
2 c. milk
1 c. heavy cream
1/4 t. black pepper
1 t. salt
1 t. basil
1/2 t. oregano
8 oz. cream cheese cut in cubes
2/3 c. Parmesan cheese
2 c. mozzarella cheese, shredded
2 c. cottage cheese
1 egg, beaten
1-2 cans chicken breast, drained or 2 c. cooked chicken breast, diced
(amount of chicken depends on how meaty you want it)
1 c. mozzarella cheese

In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk and heavy cream, pepper, salt and basil, & oregano whisking til well mixed. Cook and stir until thick and bubbly.
Add cream cheese and reduce heat to med-low. Cook and stir until cream cheese is melted. Add Parmesan cheese, stirring to mix well. Remove from heat. ***If it gets too thick add more milk til desired consistency.

In a separate large bowl, combine mozzarella cheese, cottage cheese and chicken with the egg.

Grease 9X13 pan. Place a layer of lasagna noodles on the bottom of the dish. Top with half the chicken mixture. Put a layer of noodles on top of mixture. Top with half the white sauce. Continue layering ending with sauce. Sprinkle remaining cup of mozzarella cheese on top to cover. Bake uncovered at 350 for 30-40 minutes or til lightly browned.

***Double this recipe to make a large (truly lasagna size - 11.5 X 16.5) for large gatherings.