• Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 baking rimmed baking dish or lasagna pan.

To Prep the Lasagna:

• Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl.  Mix well and set aside.
• Cook the noodles according to package directions. They should boil for about 10 minutes. Drain and set aside.
• Begin making the alfredo sauce by melting the butter over medium heat in a large saucepan.  Add garlic, stir well, and cook until tender and fragrant.
• Stir in the flour and let it simmer until bubbly.
• Add chicken broth, half and half, onion powder, Italian seasoning, and pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes. Remove from heat.
• Stir in Parmesan cheese until melted. Stir in chicken.

To Assemble and Bake Lasagna

• Add the ingredients in layers.

  Spread 1/3 of the alfredo sauce in the bottom of the prepared baking dish.. Then place 4 ½ lasagna noodles on top. Spread ricotta filling on top of noodles. Sprinkle on 1 cup of mozzarella cheese.

  Add 1/3 of alfredo sauce on top. Lay out the remaining 4 ½ noodles on top of the sauce. Spread remaining alfredo sauce on noodles. Top evenly with 2 cups of mozzarella cheese.
• Cover pan with tin foil. Bake covered for 30 minutes. Then remove the foil and continue baking for another 30 minutes. The cheese will be brown and bubbly!

  After removing the lasagna from the oven, let it sit for 10 minutes before serving.