Step 1

Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together

Step 2

Coat the chicken tenders in the seasonings and olive oil

Step 3

Heat a cast iron skillet on medium-high heat

Step 4

Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side

Step 5

Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside

Step 6

Melt the butter in a non-stick pan over medium-high heat

Step 7

Add the chopped onion and sauté until it softens, ~3-5 minutes

Step 8

Add the garlic and cook for 1-2 minutes until fragrant

Step 9

Add all the spices and cook for another minute, then add the flour and toast it for a minute

Step 10

Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don't want it to be too thick, as it will continue cooking in the oven.

Step 11

Turn off the heat, and add the spinach and parmesan cheese

Step 12

Taste and adjust as needed

Step 13

Pre-heat your oven to 375F (conventional)

Step 14

Spread 2-3 tbsp of the sauce on the bottom of a 9x13" lasagna dish

Step 15

First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then 1/3rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about 3/4 cups per layer)

Step 16

Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets

Step 17

Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup)

Step 18

Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn't touch the lasagna and stick to the cheese

Step 19

Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color

Step 20

Remove from the oven and rest for 15 minutes at room temperature

Step 21

Remove the toothpicks, garnish with fresh parsley, and serve!