• Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt the butter. Add garlic and cook for about 1 minute, or until fragrant. Add flour and cook for an additional minute.
• While whisking, slowly pour in the milk. Add salt and pepper and simmer for about 2-4 minutes, stirring occasionally, allowing the mixture to thicken.
• Add parmesan and stir until melted. Once melted, add chicken, spinach, and artichokes. Stir until combined. Remove from heat.

Assembly

• To the prepared baking dish, add a thin layer of the chicken mixture (about ½ cup), spreading it out evenly.
• Next, start the layers. First, place about 4 lasagna noodles over the bottom layer of the chicken mixture. Break apart any noodles to fit them in the dish, filling in any gaps.
• Then, spread about ⅓ of the ricotta cheese over the noodles, followed by about a third of the remaining chicken mixture, and a third of the mozzarella cheese. Repeat this layering of noodles, ricotta cheese, chicken mixture, and mozzarella two more times, ending with mozzarella.
• Cover with aluminum foil and bake for 25-30 minutes. Remove foil and continue to bake for an additional 5-10 minutes, or until cheese is hot and bubbling. If desired, broil for an additional 1-2 minutes for extra browning.
• Serve garnished with more parmesan cheese and parsley, if desired.