Spinach Cream Sauce

1. Heat olive oil in a skillet and sauté the chopped onion until soft.
2. Add butter and minced garlic and cook briefly until fragrant.
3. Stir in flour to form a roux and cook briefly, stirring constantly.
4. Gradually whisk in chicken broth and half and half until smooth and simmer until thickened.
5. Add chopped spinach, sea salt, and black pepper; cook until spinach wilts and remove from heat.

Cheese Sauce

1. In a bowl, combine ricotta, the egg, parsley, and parmesan until smooth.
2. Reserve the mozzarella to use when assembling the lasagna.

Main

1. Cook lasagna noodles until al dente, drain, and set aside.
2. Shred rotisserie chicken or cook and shred the chicken breasts as needed.
3. Spread a layer of the spinach cream sauce in a baking dish, then arrange noodles, shredded chicken, and spoonfuls of the ricotta mixture; sprinkle with mozzarella and repeat layers, finishing with mozzarella on top.
4. Bake the assembled lasagna until heated through and the top is golden and bubbly.
5. Allow the lasagna to cool briefly, slice, garnish if desired, and serve.