Move over marinara, this white garlic sauce lasagna is the creamiest, dreamiest, cheesiest white lasagna you'll ever have the pleasure of eating.
Prepare your white garlic pizza sauce. Remember to make three times the original recipe.
Preheat oven to 400 degrees.
Whisk the egg and ricotta in a small bowl until blended.
In a 9 x 13 baking dish, spoon about 1/2 cup of white garlic sauce into the bottom of the baking dish. Enough to give a thin layer across the bottom of the entire dish.
Top this sauce with a single layer of dried lasagna noodles.
Top the lasagna noodles with 1/3 of the ricotta mixture.
Top the ricotta mixture with a single layer of fresh baby spinach leaves.
Top the spinach leaves with a single layer of about 1/3 of the cooked chicken.
Top the chicken with about 2/3 cup of mozzarella or mixed shredded cheeses, 1 tablespoon parmesan, and 1/2 cup to 1 cup of white garlic sauce.
Repeat the layers at least twice more. Pour enough sauce and sprinkle any remaining mozzarella or parmesan cheese over the top layer of noodles.
Bake uncovered for 20-25 minutes, until the noodles are fork tender and the sauce is bubbling.
Let the lasagna cool for 15-20 minutes before serving.