• Set the oven's temperature to 375°F. Apply nonstick cooking spray to a 9 x 13-inch baking dish.
• Melt the butter in a large skillet over medium heat. Cook the garlic for approximately one minute, or until it becomes aromatic. Cook for one more minute after adding the flour.
• Slowly add in the milk while whisking. In order to allow the mixture to thicken, add salt and pepper and boil for two to four minutes, stirring occasionally.
• Stir in the parmesan until it melts. Add artichokes, spinach, and chicken when it has melted. Mix until incorporated. Take off the heat.

Assembly

• Spread a thin layer of the chicken mixture (about ½ cup) evenly over the prepared baking dish.
• The layers should then be started. First, cover the bottom layer of the chicken mixture with around 4 lasagna noodles. Noodles should be broken up to fill in any spaces in the dish.
• Next, cover the noodles with approximately ⅓ of the ricotta cheese, then a third of the leftover chicken mixture, and finally a third of the mozzarella cheese. Noodles, ricotta cheese, chicken mixture, and mozzarella should be layered twice more, with mozzarella at the top.
• Bake for 25 to 30 minutes covered with aluminum foil. After taking off the foil, bake for a further five to ten minutes, or until the cheese is boiling hot. For more browning, broil for a further one to two minutes if you'd like.
• If preferred, top with additional parmesan cheese and parsley before serving.