2 (15 oz.) or 1 (32 oz.) container Dragone® Whole Milk Ricotta Cheese
1 (16 oz.) pkg. Dragone® Mozzarella Cheese, shredded
1 (5 oz.) Dragone® Shredded Parmesan Cheese Cup
2 eggs, beaten
1 lb. cooked chicken, shredded or finely chopped
3 cups coarsley chopped fresh baby spinach
1 (24 to 26 oz.) jar spaghetti sauce
1 cup chicken broth or water
12 uncooked lasagna noodles
Preheat oven to 375º F.
Mix Dragone® Whole Milk Ricotta Cheese and eggs in bowl. Stir in spinach, 3 cups Dragone® Mozzarella Cheese and 3/4 cup Dragone® Parmesan Cheese. Reserve remaining Dragone® Mozzarella Cheese and Dragone® Parmesan Cheese.
Spread 1 cup spaghetti sauce in bottom of 13 x 9-inch glass baking dish. Top with 3 noodles lengthwise. Place the fourth noodle crosswise, breaking noodle to fit. Layer with 1/2 of the cheese and spinach mixture, 1/2 the cooked chicken and 1 cup sauce. Repeat layers once.
Top with remaining 4 noodles, cheese and spinach mixture and remaining chicken.
Cover baking dish with aluminum foil. Bake in 375º F oven until noodles are tender and sauce is bubbly, about 50 minutes. Remove foil. Sprinkle lasagna with reserved cheeses. Bake uncovered until cheese is melted, about 10 minutes.
Remove lasagna from oven and let stand, loosely covered, for about 15 minutes before serving.