Preheat the oven to 350°F (175°C).

In a large skillet, heat olive oil over medium heat, add onion and garlic, and sauté for 3–5 minutes.

Stir in shredded chicken, spinach, and seasonings; cook for 2–3 minutes until spinach wilts.

In a bowl, combine ricotta cheese, half of the mozzarella, and Parmesan until smooth.

In a baking dish, layer half the chicken mixture, lasagna noodles, and ricotta mixture, repeating the process.

Spread remaining mozzarella over the top layer of noodles.

Cover with foil and bake for 30-40 minutes, removing foil for the last 10 minutes.

Let cool for about 10 minutes before slicing and serving.