Smoked Chicken Lasagna

1/2 c. butter
1/2 c. rice flour
1 tsp. salt
4 c. milk
2 c. shredded Mozzarella cheese (about 8 oz.)
1/2 c. Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
8 oz. lasagna noodles (9 or 10 noodles)
2 c. (16 oz.) Ricotta cheese
3 c. smoked chicken, cut up
1/2 c. grated Pecorino romano cheese

Heat butter in 2-quart saucepan over low heat until melted. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly Stir in 1/2 cup Romano cheese, the basil, oregano and pepper.. Boil and stir for 1 minute.
Spread sauce (about 1/2 cup) in greased rectangular baking dish, top with lasagna noodles, overlapping if necessary. Spread ricotta cheese, mozzarella, and top with chicken over the noodles. Repeat with 1/4 of the sauce, 3 or 4 noodles and remaining ricotta and mozzarella cheese. Top with chicken 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Romano cheese. Cook covered with foil in a 350 degree oven 35 or 40 minutes. Remove foil and brown the top, for 10 minutes. Let stand 15 minutes before serving. Makes 12 servings.