1. Preheat oven to 450°. 2. Melt margarine in a medium saucepan over medium heat. Add flour;* cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt, pepper, and nutmeg; cook until thick, stirring constantly (about 3 minutes). (*if using cornstarch, completely mix it into the milk before adding to the saucepan and just add when the butter has melted). 3. Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray or olive oil. Arrange noodles over sauce; top with half of chicken and half of spinach. Cover with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles and top with remaining cheese. Cover with non-stick aluminum foil (or foil sprayed with olive oil or cooking spray so it doesn’t stick to the cheese).** Bake at 450° for 25 - 30 minutes or until noodles are tender and sauce is bubbly. Uncover and bake an additional 5 -10 minutes to brown the top. Let stand 5 minutes. 4. **(This is a great recipe to make ahead. Assemble the lasagna, cover with the foil, and put it in the refrigerator or freezer until you are ready to cook and eat it. Just pull it out and bring to room temperature before putting it in the hot oven). ---------------------------------------------------------------------------
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