Creamy Chicken Lasagna

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the flour and cook for another minute, stirring constantly, to make a roux.
Slowly whisk in the chicken broth until smooth and thickened.
Stir in the heavy cream and simmer for a few minutes until the sauce thickens.
Season the sauce with salt and pepper to taste.
In a mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, and grated Parmesan cheese.
To assemble the lasagna, spread a thin layer of the creamy sauce on the bottom of the prepared baking dish.
Arrange a layer of lasagna noodles over the sauce, followed by a layer of the chicken and spinach mixture.
Repeat the layers, ending with a final layer of noodles on top.
Pour the remaining creamy sauce over the top layer of noodles, ensuring they are completely covered.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.
Let the lasagna cool for a few minutes before slicing.
Garnish with fresh parsley, if desired, and serve hot. Enjoy your creamy chicken lasagna!