2cupscooked chicken breast, cut in bite-size pieces(a rotisserie chicken works perfect for this)
2 ½cupsshredded mozzarella cheese
Preheat oven to 400 degrees F. Grease a 7x11-inch baking dish (or an 8x8-inch baking dish) with cooking spray. Set aside.
for white cheese sauce:
In a medium saucepan, over medium heat, melt the butter. Once melted, whisk in garlic and flour. Cook for 30 seconds, then slowly whisk in milk. If using the ground nutmeg (which is optional) stir that in now as well. Bring the mixture to a simmer. Cook until sauce has thickened. Remove saucepan from heat, then stir in cream cheese, parmesan cheese and spinach leaves. Stir until everything is combined and spinach is wilted.
Cook lasagna noodles according to package directions. Drain water then lay noodles out (not touching) onto parchment paper to slightly air dry.In a small bowl, whisk the ricotta cheese and egg until combined.
Pour 1/4 cup white cheese sauce onto the bottom of the prepared dish. Spread sauce out evenly, then top with 3 lasagna noodles.Spread 1/3 of the ricotta mixture evenly over the noodles, then spread 1/3 of the cooked chicken, 1/3 of the mozzarella cheese, and then 2/3 cup of the white cheese sauce. Repeat this layer two more times, ending with the sauce.
Bake lasagna, uncovered for 20 to 25 minutes, or until sauce is bubbly and cheese starts to turn golden-brown. Remove from oven and let stand at least 10 minutes before slicing. Serve warm and enjoy!