CREAMY CHICKEN LASAGNA

Ricotta Cheese Sauce:
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)

Step-by-Step Instructions
Cook Noodles & Prep:
Preheat the oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions. Drain the hot water and add cold water to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Make the Bechamel (Spinach Sauce):
Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil, and sauté onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking for 3 minutes or until the flour mixture is golden.
Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.
Add minced garlic and chopped spinach, stir to combine, then remove from heat.

Make the Ricotta Cheese Sauce:
In a large bowl, whisk together ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To Assemble Chicken Lasagna:
Add a little bechamel sauce to the bottom of a 9×13 casserole dish, add 3 noodles, 1/2 of the ricotta sauce, 1/2 of the shredded chicken, then ladle 1/3 of the spinach sauce over the chicken.