White lasagna

A tasty alternative to the tomato version. No veggies included, so you get to serve it with whatever suits.

Ingredients
9 lasagna noodles, cooked
2 tbsp butter
1 minced garlic clove
0.5 finely chopped onion
2 tbsp flour
1 tbsp starch
1.5 cup milk
0.25 tsp black pepper
1 tsp basil pesto
0.5 tsp salt
4 ounces cream cheese (1/2 block)
1/3 cup parmesan cheese
2 cups shredded mozzarella (0.5 pound)
1 cup cottage cheese
2 cups cooked, diced chicken
0.25 tsp oregano

Preparation
Melt the butter, add the onions and garlic, saute until translucent. Stir in flour and corn starch, fry a bit, then quickly pour and whisk in the milk. Add the black pepper, basil pesto and salt. Bring to a boil.

Stir in the cream cheese, heating on medium-low. Mix in the parmesan cheese and remove from heat. Set aside.

In a separate bowl mix in the cottage cheese with the chicken and half of the mozzarella.

Grease a baking shape and begin by smearing a little sauce on the bottom. Add a layer of noodles, then half the chicken mix, then noodles, then sauce, then noodles, then the other half of the chicken, then noodles, then the rest of the sauce.

Top with the remaining mozzarella and sprinkle with oregano.

Bake in a 350F preheated oven for 30 minutes, or until the top is slightly browned.