Ingredients:

• 3 cups of cooked and shredded chicken
• ~13 sheets of lasagna pasta
• 10 ounces of fresh baby spinach
• 2 tablespoons of unsalted butter
• 4 minced garlic cloves
• 1 finely chopped small onion
• 4 cups of heavy cream
• 15 ounces of ricotta cheese
• 1 1/2 cups of freshly grated Parmesan cheese
• 4 cups of grated mozzarella cheese
• 1 teaspoon of dried oregano or Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

2. Cook lasagna pasta according to package instructions until al dente. Drain and set aside.

3. In a large skillet, melt butter over medium heat. Sauté minced garlic and chopped onion until translucent.

4. Add baby spinach to the skillet and cook until wilted.

5. Add heavy cream, Parmesan, ricotta, chicken, oregano/Italian seasoning, salt and pepper. As soon as cream comes to a simmer, remove from heat.

6. Layer baking dish with chicken mixture followed with pasta sheets. Repeat until ingredients are used up.

7. Sprinkle mozzarella cheese over the top.

8. Cover with foil and bake for 30 minutes. If preferred, broil uncovered for a few minutes for extra color.

Let it cool slightly before serving.