In a 13x9 pan

Boil lasagna noodles for 10 minutes (or use dry noodles and add an additional 1/2-1 cup chicken broth to the recipe)

Assembling the lasagna is easier if you have all the items ready and in front of you.

Starting with thickened chicken broth (use cornstarch or heat butter and flour making a roux then slowly add chicken stock to thicken, like a gravy) Spread on the bottom of the casserole pan so the noodles don't stick to the bottom of the pan.

Add a layer of lasagna noodles

with a spatula spread on ricotta cheese (you can add an egg and some garlic powder and oregano)

then add chicken, spinach, carrots, and thickened broth

Add mozzarella cheese and repeat.

Finish the top noodle with mozzarella cheese on top. Add parmesan cheese if desired.

Cover with foil.

Bake at 350 for 30-45 minutes (if the noodles are warm, the chicken gravy is hot and the chicken is warm. It'll take longer to cook if the items are room temperature or cold.

The internal temperature of the lasagna should be at least 165° be sure to check it in multiple areas, especially in the center. The cheese should be completely melted.

Remove the foil for the last 5 minutes to get the cheese a little golden.

Allow to cool for 20 minutes or longer, then slice and serve.

If you prep this the day ahead, remove it from the fridge for an hour, then put it in a preheated oven. It'll take longer to bake up to 1 1/2 hours.