Cook chicken, water, and chicken broth for one-half hour until tender; debone and cut up. (Save 1 cup broth for sauce.) Cook lasagna noodles in 3 quarts water with 1 tablespoon salt and 1/4 cup olive oil. In large saucepan, melt butter, blend in flour and cook, stirring constantly over medium heat for 3 minutes. Add milk, cream and reserved broth, stirring constantly until mixture boils and begins to thicken. Add spices. Remove from heat and stir in cheeses. Lightly butter pan; layer noodles, sauce, chicken, etc. Top with layer of noodles and sauce. Bake at 350 degrees for 20 to 25 minutes. Top with parsley. (For the cholesterol conscious, substitute margarine for butter and milk for cream.)