2 tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced
1 pound boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
2 (14 ounce) cans (or frozen) artichoke hearts, well-drained
2 cups ricotta Cheese
2 cups fresh shredded mozzarella cheese, divided
1 beaten egg
1 tablespoon fresh chopped parsley
3 cups fresh baby spinach leaves, stems removed
1 pound lasagna noodles, preferably fresh
Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
dash of nutmeg
1/2 cup fresh grated Parmesan cheese
coarse salt and fresh black pepper