Add 1/2 cup of the ricotta cheese mixture to the bottom of the prepared pan. Spread evenly.
Add on top of the ricotta mixture 5 cooked lasagna noodles, so they cover the bottom of the pan. You may have to add 5 vertically and 1 horizontally.
Cover the lasagna noodles with 1/2 of the remaining ricotta cheese mixture. Spread evenly.
Slice the chicken into small cubes, and add half of the chicken on top of the ricotta cheese layer. Distribute evenly over the surface of the lasagna.
Scoop evenly half of the spinach mixture over the chicken.
Drizzle 2 cups of Alfredo sauce on top. Distribute evenly.
Using a rubber spatula, level the top layer.
Add another layer of 6 cooked lasagna noodles, followed by all the remaining ricotta mixture, remaining chicken, remaining spinach mixture and 2 cups Alfredo Sauce. Level the top with a spatula.
Add final layer of lasagna noodles.
Top with 1 cup of Alfredo sauce and spread it evenly over the surface of the noodles.
Sprinkle one cup of mozzarella cheese, distribute evenly over the surface.
Bake lasagna in the preheated oven for 30-40 minutes or until the cheese is bubbly and golden brown.
Remove from oven, let it stand for 20-30 minutes before slicing.
Garnish with chopped fresh parsley before serving.