Cheesy Chicken Spinach and Artichoke Lasagna

1. Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter. Add garlic and cook for about 1 minute, or until fragrant. Add flour and cook for an additional minute.
3. While whisking, slowly pour in the milk. Add salt and pepper and simmer for about 2-4 minutes, stirring occasionally, allowing the mixture to thicken.
4. Add parmesan and stir until melted. Once melted, add chicken, spinach, and artichokes. Stir until combined. Remove from heat.

Assembly

1. To the prepared baking dish, add a thin layer of the chicken mixture (about ½ cup), spreading it out evenly.
2. Next, start the layers. First, place about 4 lasagna noodles over the bottom layer of the chicken mixture. Break apart any noodles to fit them in the dish, filling in any gaps.
3. Then, spread about ⅓ of the ricotta cheese over the noodles, followed by about a third of the remaining chicken mixture, and a third of the mozzarella cheese. Repeat this layering of noodles, ricotta cheese, chicken mixture, and mozzarella two more times, ending with mozzarella.
4. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and continue to bake for an additional 5-10 minutes, or until cheese is hot and bubbling. If desired, broil for an additional 1-2 minutes for extra browning.
5. Serve garnished with more parmesan cheese and parsley, if desired.