Make the Creamy White Sauce

1. In a saucepan, melt butter over medium heat. Stir in flour and keep stirring for about a minute so it does not taste raw.
2. Slowly pour in chicken broth while stirring, then add milk. Keep stirring until it thickens up into a smooth sauce.
3. Add garlic, Italian seasoning, salt, and pepper to the sauce.
4. If desired, toss in a handful of parmesan for extra flavor.

Mix the Cheesy Filling

1. In a bowl, mix ricotta, a bit of mozzarella, parmesan, and a pinch of salt and pepper.
2. Stir in spinach if using.

Prep the Noodles

1. If using regular noodles, cook them until just barely tender, then drain.
2. Lay them out on a sheet pan to prevent sticking. Skip boiling if using oven-ready noodles.

Assemble the Layers

1. In a greased baking dish, spread a thin layer of white sauce.
2. Layer noodles, ricotta mixture, shredded chicken, more sauce, and mozzarella repeatedly.
3. Finish with sauce and a generous topping of mozzarella and parmesan.

Bake and Rest

1. Bake at 375°F for about 30 to 40 minutes until bubbly and golden.
2. If it browns too fast, cover loosely with foil. Let it rest for 10 to 15 minutes before slicing.