Step 1: Prep Your Chicken Season chicken breasts with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (165°F internal temp). Let it rest for 5 minutes, then dice into bite-sized pieces. Set aside and try not to eat all of it while you’re working.

Step 2: Cook Those Noodles Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking. This is crucial — nobody wants pasta that’s stuck together in one sad clump.

Step 3: Make the Alfredo Magic In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 2 minutes to get rid of that raw flour taste. Gradually whisk in milk and cream, making sure there are no lumps. Bring to a simmer and cook, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in parmesan, nutmeg, salt, and white pepper. This should be creamy and smooth — if it’s lumpy, strain it.

Step 4: Ricotta Mix Time In a medium bowl, combine ricotta, egg, chopped parsley, and a pinch of salt and pepper. Mix until smooth. This is going to add that classic lasagna creaminess we all crave.

Step 5: Preheat and Prep Preheat your oven to 375°F and grease a 9×13 inch baking dish. Spread about 1/2 cup of alfredo sauce on the bottom of the dish — this prevents sticking and adds flavor from the get-go.

Step 6: Layer Like a Pro Here’s where the magic happens. Layer in this order:

• 3 lasagna noodles
• 1/3 of the ricotta mixture
• 1/3 of the diced chicken
• 1/3 of the spinach (if using)
• 1/3 of the sun-dried tomatoes (if using)
• 1 cup of alfredo sauce
• 1 cup shredded mozzarella

Repeat this twice more, then top with remaining 3 noodles, remaining alfredo sauce, remaining mozzarella, and all the parmesan. It should look like a beautiful, cheesy mountain.

Step 7: Bake Until Golden Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden on top. The cheese should be melted and slightly browned in spots.

Step 8: The Hardest Part Let it rest for 15-20 minutes before cutting. I know this is torture, but it prevents the whole thing from falling apart when you try to serve it. Use this time to make a salad or open some wine.