1-Step 1: Prepare the Lasagna Sheets and Chicken First, boil the lasagna sheets according to the package until they’re al dente, then toss them in a bit of oil to stop them from sticking this keeps your layers neat. For the chicken, marinate 6 chicken tenders with 1 tsp salt, ½ tsp pepper, 1 tsp cayenne or chili powder, 1 tsp garlic powder, 1 tsp Italian seasoning, and 2 tbsp olive oil. Cook them in a skillet over medium-high heat for 4-6 minutes per side until they’re done but still juicy, then let them rest for 5 minutes before chopping into chunks and mixing with the juices.

2-Step 2: Make the Spinach Alfredo Sauce Now, melt 5 tbsp unsalted butter in a non-stick pan and sauté ½ medium onion until it’s soft. Add 1 tbsp minced garlic and cook until fragrant, then stir in 1 tsp salt, ½ tsp pepper, 1 tsp chili flakes, 1 tsp Italian seasoning, and 5 tbsp all-purpose flour. Toast it briefly before gradually whisking in 2 cups whole milk and 1 cup heavy cream. Simmer until the sauce thickens a bit, turn off the heat, and mix in 2 cups chopped spinach and 1 cup freshly grated Parmesan cheese. Taste and adjust the seasoning as needed don’t skip the spinach for that fresh boost!

3-Step 3: Assemble and Bake In a 9×13 inch dish, start layering with sauce, then add 3 lasagna sheets, the chicken chunks, and mozzarella cheese. Repeat for three layers, finishing with the remaining sheets, sauce, and mozzarella. Use 6-8 toothpicks as tent poles to keep foil from touching the cheese, cover tightly, and bake at 375°F for 40 minutes. Remove the foil and broil for 2-3 minutes to brown the top, then let it rest for 15 minutes before serving with freshly chopped parsley for garnish. The total time is about 1 hour 40 minutes, with 1 hour prep and 40 minutes cooking.