Enough stuffed ravioli for three layers 9 X 9 in pan
1/2 cup butter
1 chopped onion
1 minced clove garlic
1 cup sliced mushrooms
1/2 cup flour
1 tsp. salt
2 cups chicken broth
1-1/2 cups milk (or milk substitute)
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground black pepper
2 cups ricotta cheese
2 cups shredded cooked chicken
20 ounces package frozen chopped spinach (thawed and drained)
1 tbsps. chopped fresh parsley

1/2 cup butter 1 chopped onion 1 minced clove garlic 1 cup sliced mushrooms 1/2 cup flour 1 tsp salt 2 cup s chicken broth 1 -1/2 cups milk (or milk substitute) 4 cup s shredded mozzarella cheese 1 cup grated Parmesan cheese 1 tsp dried basil 1 tsp dried oregano 1/2 tsp ground black pepper 2 cup s ricotta cheese 2 cup s shredded cooked chicken 20 ounces package frozen chopped spinach (thawed and drained) 1 tbsp s. chopped fresh parsley

Preheat the oven to 350°. Boil your ravioli for five minutes then drain.

Melt the butter in a large saucepan over medium heat. Cook the onion, mushrooms and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for about a minute. Stir in half the mozzarella and parmesan. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

In a medium mixing bowl, mix ricotta cheese, spinach and chicken and set aside.

Spread a little of the sauce mixture in the bottom of the a 9 X 9 in. baking dish.

Layer with the ravioli, then half of the ricotta mixture. Pour about 1/3 of the sauce over the top.

Arrange another layer of ravioli, then ricotta mixture and another 1/3 of the sauce over the top.

Place last layer ravioli and pour on the rest of the sauce and sprinkle with the remaining cheese. Top with the parsley.

Bake 35 to 40 minutes in preheated oven until the cheese is browned and bubbly. Let it rest for several minutes on the countertop to set.