Gather your ingredients. I always chop my onion and garlic to start. Half of onion diced and 2 cloves of minced garlic.
Cut chicken into 1inch pieces and season to your liking. I didn't season the meatless chicken with anything other than salt and pepper because it pre-seasoned.
To a skillet, add 1 tablespoon of olive oil and brown chicken on medium high heat. About 3 mins.
Remove chicken from pan. Be careful not to overcook real chicken; It will finish cooking later in our sauce.
Add another tablespoon of olive oil to pan and sauté onion and garlic. About 3 mins or until transparent. You can turn the heat down a little, so you don't burn the garlic.
Next add your alfredo sauce. Then stir in chicken and let simmer.
Meanwhile, add spinach to pot and cover with water. Bring to a boil. Cover with lid and turn heat to low. Let cook 4 minutes. (Or follow the directions on your package of spinach)
Cook pasta according to package. (Don't forget to add salt to the water!)
Drain the spinach and place in a medium bowl to cool.
Add the ricotta and mix well. Season with salt to taste.
Prepare ingredients to layer your lasagna... In a 13"x9" pan or dish, spread alfredo mixture on the bottom, to prevent lasagna from sticking.
Arrange your noodles in the dish. I like to overlap mine.
Add your chicken and alfredo mixture to your first layer; Spread evenly.
Sprinkle the top with cheese and add next layer of noodles.
For the next layer, add spinach and ricotta mixture. Spread evenly. (Use all, as this is the only layer with the spinach mixture)
Then, spread alfredo sauce on top of this layer and sprinkle with cheese.
It's looking good already! Yum.
Layer your pasta, once more.
Lastly, repeat first layer of chicken alfredo sauce mixture and sprinkle the top with remaining cheese. Bake in 350degree Fahrenheit oven, for about 35-45 minutes. Or until cheese is brown and bubbly
Remove from oven and let stand for 5 minutes before serving.
Get ready to go back for seconds!