1. On medium heat, sauté onions in a saucepan until translucent, add garlic, and cook until fragrant about 3 minutes, being careful not to burn the mixture.
2. Gradually pour in the chicken stock, using a whisk to stir the mixture. Once all the stock has been poured in, add the milk. Allow the sauce to simmer and thicken for 5 minutes.
3. Add the spinach, and season well with salt, pepper, and herbs then set aside
4. In a bowl whip the cream cheese then add the eggs, parmesan, and 2cups of mozzarella cheese (reserving 1 cup for the top of the lasagne) and set aside

Assembly

1. Add butter to the pot and allow it to melt then add flour to create a roux. Cook for about 3-5 minutes stirring frequently to prevent it from burning
2. Preheat the oven to 180C.
3. In an oven-proof bowl, spoon a little bit of the spinach sauce to the bottom of the dish to prevent the lasagne from sticking.
4. Follow with enough lasagne sheets to cover the bottom of the bowl.
5. Spoon on half of the thick cheese sauce onto the lasagne noodles and smooth it out with a spoon.
6. Add half of the shredded chicken onto the cheese mixture.
7. Pour 1/3 of the creamy spinach sauce over the chicken then cover with lasagne sheets.
8. Repeat the steps one more time ending with the creamy spinach sauce as the top of the lasagne.
9. Sprinkle the remaining cup of mozzarella cheese onto the lasagne and cover with foil.
10. Bake for 40 minutes at 180C then remove the foil and bake for a further 5 minutes to get a golden top.
11. Let it sit for 10 minutes before serving to allow it to set.
12.