1-Prepare the ricotta mixture: by combining 15 oz. whole milk ricotta, ½ cup shredded mozzarella cheese, ¼ cup grated parmesan cheese, 1 large egg, and ¼ teaspoon freshly cracked black pepper; mix well and set aside.

2-Shred the chicken: remove the skin from 1 rotisserie chicken and shred the meat using two forks to yield about 3 cups of cooked chicken.

3-Cook the lasagna noodles: bring a large pot of water to a boil and add ½ tablespoon salt; cook 9 lasagna noodles until tender or al dente, then drain and set aside.

4-Preheat the oven: to 375°F.

5-Prepare the sauce: In a large skillet, melt 4 tablespoons butter over medium heat; add 1 diced yellow onion and 2 cloves minced garlic, and sauté until the onion is translucent, about 4 minutes. Add ¼ cup all-purpose flour to the skillet and stir until it turns light brown; slowly whisk in 2 cups chicken broth until smooth and free of lumps. Stir in 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, ¼ teaspoon garlic powder, 1 cup heavy cream, and ¼ cup grated parmesan cheese; combine well. Add 3 cups chopped baby spinach to the sauce and mix until incorporated.

6-Assemble the lasagna: in a 9×13 casserole dish by spreading about 1 cup of sauce on the bottom; layer with 3 lasagna noodles, one-third of the ricotta mixture, and one-third of the shredded chicken (about 1 cup). Repeat the layers two more times, finishing with the remaining sauce and 1 ½ cups shredded mozzarella on top.

7-Bake the lasagna: for 25 minutes until the cheese is melted, then broil for 3-4 minutes until the cheese browns, watching carefully to avoid burning.

8-Rest and serve: Let it rest for a few minutes before slicing and serving, optionally garnished with chopped parsley.