Preheat the oven to 375˚ F. Cook pasta in a large pot of salted water until al dente, as directed on the package, then drain and add cold water to stop the cooking process and keep the noodles from sticking together. Shred four cups of chicken.
Make the Spinach Sauce (Belachamel):
Place a pot or big saucepan over medium heat, add 1 Tbsp olive oil, and sauté onions for 3-4 minutes, or until tender. Whisk in 4 tablespoons butter and 1/3 cup flour. Continue whisking for 3 minutes, or until the flour mixture is golden.
Combine 2 1/2 cups chicken broth, 1 1/2 cups half-and-half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth, then simmer for 5 minutes until thickened.
Stir in the minced garlic and chopped spinach, then remove from the heat.
Make the Ricotta Cheese Sauce:
In a large bowl, combine the ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
To assemble chicken lasagna:
Add a little bechamel sauce to the bottom of a 9×13 casserole dish, then add three noodles. Add 1/2 ricotta sauce, 1/2 shredded chicken, and then 1/3 spinach sauce over the chicken.
Combine 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce.
Add three noodles, the remaining one-third sauce, and the reserved one-cup cheese.
Cover and Bake: Place 10-12 toothpicks on top to prevent the foil from touching the cheese, then cover with a wide sheet of foil. Bake at 375˚F for 45 minutes, then broil for 2-3 minutes.
Tips for Reheating Chicken and Spinach Lasagna:
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