STEP ONE – MAKE THE FILLING – In a large frying pan add 2 tablespoons of butter and heat on medium low until butter is melted and simmering.  Add 1 teaspoon of garlic and cook for 1 minute.  Add spinach and allow to wilt down.  Turn the heat off and add the ricotta cheese and allow to heat through and stir into the spinach.  Pour the spinach mixture into a heat safe bowl and set aside.

STEP TWO – MAKE THE SAUCE – In the same pan add the remaining 6 tablespoons of butter and turn the heat to medium low.  When the butter is melted and simmering, add the remaining garlic and let cook in the butter for about a minute.  Add the flour and allow it to cook with the butter and garlic for about a minute to cook out the flour taste.  

STEP THREE – Add the milk and heavy cream and allow it to thicken in the pan while you stir it for about 3-5 minutes.  Turn your burner to low and add 3 cups of parmesan cheese and stir through. 

STEP FOUR –  ADD THE CHICKEN – When the cheese is melted, add the chicken and allow it to incorporate with the sauce and heat through for about 2 minutes. Add any salt and pepper to your personal taste preference.  Remove from the burner and get ready to assemble lasagna.    

STEP FIVE – ASSEMBLE LASAGNA – Preheat the oven to 350 degrees and prepare a 9×13” glass baking dish with a little pan spray. 

STEP SIX – Assemble your lasagna by adding half of your alfredo mixture to the bottom of your baking dish.  Add 3 uncooked lasagna noodles on top of the sauce and top with about 1/3 of the grated mozzarella.

STEP SEVEN – Next, spread the spinach and ricotta mixture over the cheese and top that layer with 3 more uncooked lasagna noodles.  

STEP EIGHT – Top the noodles with ⅓ of the mozarella, then the remaining alfredo and chicken mixture and finally the remaining mozzarella and remaining parmesan.  

STEP NINE – Cover the dish with tin foil and bake for 60 minutes, test the lasagna noodles with a fork for doneness.  If the noodles do not feel tender continue to bake for another 10-15 minutes.  

STEP TEN – Remove the tin foil and bake for another 5-10 minutes until the cheese is a little golden brown. 

STEP ELEVEN – Remove the lasagna from the oven and let it sit for about 10 minutes before cutting and serving.  Serve warm with garnishes of your choice.