White Chicken Lasagna with Ham and Spinach

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• 1/2 cup butter or margarine
  Ingredient note

  Source: 1/2 cup butter or margarine
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1 teaspoons salt
  Ingredient note

  Source: 1 teaspoons salt
• 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning
• 1/8 teaspoon pepper
  Ingredient note

  Source: 1/8 teaspoon pepper
• 1/2 cup all purpose flour
  Ingredient note

  Source: 1/2 cup all purpose flour
• 2 cups low sodium chicken broth
  Ingredient note

  Source: 2 cups low sodium chicken broth
• 2 cups low fat milk
  Ingredient note

  Source: 2 cups low fat milk
• 1/4 cup frozen spinach (thawed and squeezed dry)
  Ingredient note

  Source: 1/4 cup frozen spinach (thawed and squeezed dry)
• 1/3 cup shredded Parmesan cheese
  Ingredient note

  Source: 1/3 cup shredded Parmesan cheese
• 12 each Catelli Express oven-ready lasagna noodles (uncooked)
  Ingredient note

  Source: 12 Catelli Express oven-ready lasagna noodles (uncooked)
• 2 cups shredded mozzarella cheese (divided)
  Ingredient note

  Source: 2 cups shredded mozzarella cheese (divided)
• 2 each chicken breasts (cooked, chopped or shredded)
  Ingredient note

  Source: 2 chicken breasts (cooked, chopped or shredded)
• 2 cups chopped cooked ham
  Ingredient note

  Source: 2 cups chopped cooked ham
• 1/4 cup shredded Parmesan cheese (divided)
  Ingredient note

  Source: 1/4 cup shredded Parmesan cheese (divided)

1. Melt butter in a medium pot over medium heat. Add garlic, salt, pepper and Italian seasoning and cook 1 minute. Whisk in flour until completely combined.
2. Whisk in broth and continue cooking over medium heat until sauce has thickened. Gradually stir in milk, whisking and cooking each time until thickened. Stir in spinach and Parmesan and set aside.
3. Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish.
4. Spread a thin layer of sauce in the bottom of the baking dish, then top with 3 lasagna noodles, 1/4 of the sauce, 1/3 of the chicken, 1/3 of the ham and 1/3 cup Mozzarella cheese. Repeat layers twice so that you have 3 layers of 3 lasagna noodles each.
5. Top with remaining 3 lasagna noodles, remaining 1/4 sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover with a lightly greased piece of foil and bake for 40-45 minutes until noodles are tender (they will absorb the sauce and expand as they cook!).
7. Remove foil and bake for 10-15 minutes until starting to brown. Let sit for 10 minutes before slicing into 9 pieces and serving.