Preheat the oven to 350 °F.

Spray a 9 x 13” casserole dish with non-stick cooking spray or grease with olive oil.

Melt butter in a large over medium heat. When melted, add garlic and allow to sizzle until fragrant, 1-2 minutes.

Add flour and cook, whisking constantly, for at least 1 minute to cook out the raw flour taste.

Whisking constantly, slowly pour in the milk and cook until a creamy béchamel forms, approximately 4-5 minutes.

Remove from heat and stir in the cream cheese, baby spinach, and parmesan cheese. Set aside.

In a large bowl, mix the ricotta, egg, chicken, and 2 cups of mozzarella cheese.

To assemble the lasagna, layer 3 lasagna noodles on the bottom of the prepared casserole dish. Top with 1/4 of the creamy béchamel sauce, 1/3 of the chicken ricotta mixture, and 2-3 tablespoons of pesto.

Repeat this process e process until you end up with a final layer of noodles covered in béchamel. Top with the reserved mozzarella and tightly cover the dish with tin foil.

Place in the oven to bake for 40 minutes. Uncover, and bake for another 20 minutes or until deeply golden and bubbly.

Allow to cool for at least 20 minutes before slicing and serving.

Enjoy!