Begin by boiling a large pot of salted water. Once boiling, add the lasagna noodles and cook al dente. Drain and set aside in a colander.

In a skillet, heat olive oil and unsalted butter over medium heat. Add onion and garlic, sauté for 3-5 minutes. Whisk in flour, then add chicken broth and half-and-half. Cook until thick.

In a bowl, combine ricotta cheese, beaten egg, parsley, and Parmesan cheese. Mix until smooth.

Preheat oven to 375°F. In a greased baking dish, layer cooked noodles, shredded chicken, spinach cream sauce, ricotta mixture, and mozzarella. Repeat until ingredients are used up.

Bake uncovered for 35-40 minutes until bubbly and golden. Let cool for 10 minutes before serving.