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Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
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Prepare Alfredo Sauce:
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In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
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Pour in the heavy cream and bring the mixture to a simmer.
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Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Remove from heat.
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Prepare Ricotta Mixture:
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In a medium bowl, combine the ricotta cheese and the egg. Mix until well combined. If desired, stir in the chopped spinach.
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Assemble Lasagna:
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Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
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Place three lasagna noodles over the sauce.
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Spread half of the ricotta mixture over the noodles.
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Sprinkle half of the shredded chicken over the ricotta mixture.
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Drizzle a portion of Alfredo sauce over the chicken.
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Sprinkle with a third of the shredded mozzarella cheese.
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Repeat the layers: three more lasagna noodles, the remaining ricotta mixture, the remaining chicken, more Alfredo sauce, and another third of the mozzarella cheese.
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Top with the final three lasagna noodles. Spread the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese and the grated Parmesan cheese.
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Bake Lasagna:
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Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
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Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
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Garnish and Serve:
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Allow the lasagna to rest for 10 minutes before slicing.
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Garnish with chopped fresh parsley before serving.
