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1.
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Preheat oven to 350 degrees F. Bring a large pot of salted water to boil, and add lasagna noodles.
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Add a little bit of olive oil to keep noodles from sticking together.
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Drain, rinse with cold water, and add a bit of olive oil again.
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2.
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While the noodles are boiling, rinse and dry the spinach.
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Remove stems from spinach leaves.
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Add the olive oil to a large saucepan, and cook spinach until bright green and tender.
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Add salt to taste.
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3.
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The last part you will need to make before putting the lasagna together is the white sauce.
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Start by melting the butter in a large saucepan over medium heat.
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Cook the onion and garlic in the butter until tender.
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Stir in the flour and salt, and simmer until bubbly.
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Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
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Stir in 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, and sun-dried tomatoes.
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Season with basil, oregano, and ground black pepper (keep a bit of the fresh basil to sprinkle on top of the lasagna).
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Add more salt to taste, if desired.
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Remove from heat.
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Set aside about 1 cup of the sauce (enough for the top of the lasagna), then add the chicken to the rest.
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4.
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You may layer however you want.
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I prefer to be especially liberal with the noodles and cheese.
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This is about how I ended up layering: Put a tiny bit of the chicken-less sauce on the bottom to keep from sticking, then start with a layer of noodles.
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Add ricotta, chicken sauce, spinach, cheese, noodles, and repeat until your pan is full.
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Finish with a layer of noodles, topped with the rest of the chicken-less sauce, and a hefty portion of mozzarella and Parmesan cheese.
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Sprinkle with fresh basil and parsley.
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Bake 35-40 minutes in the preheated oven.
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Enjoy!
