Boil chicken with a bit of salt for about 15 minutes until cooked. Drain and shred or chop the chicken.
Put lasagna noodles in baking dish and immerse in tap hot water for at least 30 minutes.
Put oil in a pan and stir fry onions with butter. Add flour and continue frying for 3-4 minutes. Then add chicken broth, half and half, salt and black pepper.
When sauce thickens, add minced garlic and spinach. Remove from heat when spinach is cooked (becomes wilted). Check and adjust taste.
In a mixing bowl, mix the cheeses: Ricotta, mozzarella and parmesan. Add the egg and parsley. Mix well.
Layer in baking dish: 1/4 of spinach sauce, 3 lasagna noodles, 1/2 cheese, 1/2 chicken. Repeat until the third layer of lasagna noodles. Pour the remaining 1/4 of spinach sauce over the top ensuring the noodles are covered.
Cover with aluminum foil and bake in pre-heated oven at 375 degrees F for 45 minutes.
After 45 minutes, remove foil, sprinkle parmesan cheese and bake uncovered for another 10 minutes.
Take out an let it cool for 30 minutes before serving.
