CHICKEN SPINACH LASAGNA

8 chicken breast halves
6 tbsp. butter
8 tbsp. flour
1 1/2 cups buttermilk
1 1/2 cups half & half
Salt and pepper (to taste)
2 pkg. (10 oz. each) frozen chopped spinach, thawed and well-drained
4 oz. cream cheese, softened
6 oz. ricotta cheese
8 oz. Jarlsberg cheese
1/4 cup dry white wine (or chicken broth)
1/2 lb. uncooked lasagna noodles
1/2 cup freshly grated parmesan cheese (for topping)

Cook chicken in boiling water until done.

In medium saucepan, melt butter, whisk in flour, add buttermilk, half & half, and salt and pepper. Stir until thick; set aside.

Cut chicken into small pieces. Combine with spinach, cream cheese, ricotta, Jarlsberg, and wine. Add 1/2 cup of the sauce to the chicken mixture.

In a 13x9-inch glass baking dish, place 1/4 cup of the sauce in bottom, add layer of uncooked lasagna noodles. Douse with wine or broth, add layer of chicken-spinach mixture, then repeat sauce, noodles, broth, filling and sauce. Top with parmesan cheese.

Bake at 350 degrees F for 1 hour.

Source: Old newspaper recipe clipping