CREAMY CHICKEN LASAGNA

Add 3 more noodles, the remaining ricotta cheese, remaining shredded chicken, and another 1/3 of the spinach sauce.
Top with the last 3 noodles, the remaining 1/3 of the sauce, and sprinkle on the reserved 1 cup of cheese.
Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese, then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes, then uncover and broil for 2-3 minutes to brown the cheese. Let it rest for at least 10 minutes uncovered before slicing.
Tips for Success
Ensure the lasagna noodles are cooked al dente to prevent them from becoming mushy during baking.
Allow the lasagna to rest after baking; this will make slicing easier and help the layers set.
Use fresh spinach for the best flavor, but frozen spinach can be a convenient substitute—just be sure to thaw and drain it well.

Additional Tips or Variations
For a spicier kick, add a pinch of red pepper flakes to the spinach sauce.
Swap out chicken for turkey if you need to use up Thanksgiving leftovers.
Nutritional Highlights (Per Serving)
Note: Nutritional information will vary based on specific ingredients and brands used.