Step 1

Preheat oven to 375°F.

Step 2

Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.

Step 3

In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until mixture is browned and bubbly.

Step 4

Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until mixture reaches a low boil and begins to thicken (6 to 8 minutes).

Step 5

Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from heat.

Step 6

Stir the spinach leaves into the white sauce and set aside.

Step 7

In a small mixing bowl, combine ricotta cheese, egg, parsley, and another ½ cup of jack cheese.

Step 8

In a greased 9x13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan. Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.

Step 9

Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.

Step 10

Top with the remaining noodles, the remaining sauce, and finally, with the remaining cheeses.

Step 11

Bake lasagna 30 to 35 minutes or until sauce is bubbling up and cheese is melted and beginning to brown.

Step 12

Remove from the oven and garnish with more parsley, if desired.