CREAMY CHICKEN LASAGNA

In a large bowl, stir together the ricotta, egg, Parmesan Cheese, 2 cups mozzarella, and Italian seasoning.
Spoon several tablespoons of white sauce into the bottom 9×13-inch baking dish. Then layer 4 noodles overlapping them slightly. Spoon 1/3 of the remaining sauce over the noodles. Top with 1/2 the cut cooked chicken and 1/2 the cheese mixture. Now repeat, adding 4 more noodles, 1/3 of the sauce mixture, the remaining chicken, and the remaining cheese mixture. Top with the remaining noodles, remaining sauce mixture, and 1 cup of shredded mozzarella.
Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes or until lightly browned. If desired, sprinkle with fresh parsley.
Notes
This recipe can be prepped up to 24 hours in advance. Cover it with plastic wrap and store it in the refrigerator. 30-40 minutes prior to cooking, remove from the refrigerator to warm. Remove the plastic wrap and cover with aluminum foil before baking.
You can use fresh or frozen spinach. If using frozen spinach, squeeze as much of the moisture out as possible. This step is important to keep the sauce from being watered down.
Try adding a variety of veggies like broccoli, carrots, mushrooms, or tomatoes.
Shred or grate your own cheese. Prepackaged shredded and grated cheeses contain anticaking agents that prevent the cheese from melting easily.
A lasagna must rest for 15-20 minutes so that it is easy to cut and serve without the layers separating from each other.
Rotisserie chicken is a great choice for this recipe. They are available at most grocery stores. They are always delicious and relatively inexpensive.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 457kcal | Carbohydrates: 28g | Protein: 26g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 366mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1893IU | Vitamin C: 4mg | Calcium: 296mg | Iron: 2mg