Chicken Alfredo Lasagna

In a large skillet over medium-high heat, add olive oil and ground chicken. Begin to break it up with a spoon.

Add the diced shallot, kosher salt, 1 tsp black pepper, 1 tsp Italian seasoning, garlic powder, onion salt, and crushed red pepper flakes.

Continue to cook, breaking up the meat, until the chicken is fully cooked through.

Add the chopped spinach to the skillet and cook for 5-7 minutes, until it has wilted. Set the mixture aside.

In a separate large bowl, combine the ricotta cheese, chopped basil, chopped parsley, 1 tsp Italian seasoning, 1 cup of Parmesan cheese, and 2 tsp of black pepper. Mix until well combined.

Preheat your oven to 350°F (175°C). To assemble the lasagna, spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.

Arrange a single layer of no-boil lasagna noodles over the sauce.

Spread half of the chicken and spinach mixture over the noodles, followed by dollops of half of the ricotta mixture.

Sprinkle with a layer of shredded mozzarella cheese and then drizzle with more Alfredo sauce.

Repeat the layers: noodles, remaining chicken mixture, remaining ricotta mixture, mozzarella, and sauce.

Finish with a final layer of noodles, cover completely with the remaining Alfredo sauce, and top generously with the remaining shredded mozzarella and some grated Parmesan cheese.

Cover the baking dish tightly with aluminum foil.

Bake for 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for at least 10-15 minutes before slicing and serving. This helps it set up.

Serve warm, garnished with extra freshly grated Parmesan cheese if desired.