Step 1: Sauté Aromatics
In a large skillet over medium-high heat, melt the butter. Add the minced garlic and chopped onions. Sauté for about 3–4 minutes, or until the onions are soft and translucent.

Step 2: Wilt the Spinach
Add the fresh baby spinach to the skillet and stir occasionally for 2–3 minutes, until the spinach is completely wilted and well mixed with the aromatics.

Step 3: Make the Alfredo Sauce
Reduce the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese, ricotta cheese, salt, and black pepper. Mix thoroughly until all cheeses are melted and the sauce is smooth and creamy.

Step 4: Add the Chicken
Stir in the shredded rotisserie chicken, ensuring it’s evenly coated with the sauce. Once the mixture reaches a gentle simmer, turn off the heat and set aside.

Step 5: Prepare the Lasagna Noodles
Meanwhile, cook your lasagna noodles in a large pot of salted boiling water according to package instructions, until al dente. Drain and set aside. Lightly toss with a bit of oil to prevent sticking.

Step 6: Assemble the Lasagna
Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a generous spoonful of the chicken Alfredo mixture across the bottom to prevent sticking.
Layer in the following order:

• 5 lasagna noodles (or as many as fit in a single layer)

• A generous layer of chicken Alfredo sauce

• About 1 cup of shredded mozzarella cheese

Repeat the layers two more times, ending with the final portion of mozzarella cheese on top.

Step 7: Bake
Cover the dish tightly with aluminum foil and bake for 35–40 minutes, or until hot and bubbling.

Step 8: Broil for Finish
Remove the foil and broil for 2–3 minutes to lightly brown the cheese on top. Watch closely to prevent burning.

Step 9: Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set for easier serving.