Bake With Zoha

INSTRUCTIONS
Boil the lasagna sheets according to the package instructions to al dente. Toss in some oil to prevent them from sticking together
Chicken Tenders

Coat the chicken tenders in the seasonings and olive oil
Heat a cast iron skillet on medium-high heat
Cook the chicken tenders until they are cooked through and lightly seared on both sides. Be careful not to overcook; it took me about ~5 minutes per side
Rest the tenders on a chopping board for 5 minutes. Then chop them into small chunks, and toss them on the chopping board to pick up all the juices. Set aside
Spinach Alfredo Sauce

 Melt the butter in a non-stick pan over medium-high heat
Add the chopped onion and sauté until it softens, ~3-5 minutes
Add the garlic and cook for 1-2 minutes until fragrant
Add all the spices and cook for another minute, then add the flour and toast it for a minute
Add the milk and cream. Turn the heat to low, and cook the sauce for a few minutes while stirring until it thickens up. You don't want it to be too thick, as it will continue cooking in the oven.
Turn off the heat, and add the spinach and parmesan cheese
Taste and adjust as needed
Assembly

Pre-heat your oven to 375F (conventional)
Spread 2-3 tablespoon of the sauce on the bottom of a 9x13" lasagna dish 
First layer: Spread ~3 lasagna sheets in a single layer on the bottom of the dish (do not add multiple sheets on top of one another). Cover with a generous amount of sauce, and then ⅓rd of the chopped chicken. Sprinkle on mozzarella cheese (I used about ¾ cups per layer)
Second and third layer: Repeat the same steps for the second and third layers. You will use up all of the chicken in these layers (or adjust quantity as needed), but will save some of the sauce and 3-4 lasagna sheets
Final layer: Finally, cover with lasagna sheets one last time, and spread on the remaining sauce. Sprinkle over a generous amount of mozzarella cheese (I used 1 cup)
Baking

Take 6-8 toothpicks and stick them into the lasagna in different places. These will serve as tent poles for the foil so it doesn't touch the lasagna and stick to the cheese
Cover the sheet tightly with foil, and bake for ~40 minutes. Then remove the foil and broil (top burner or highest oven setting) for 2-3 minutes until the lasagna develops a golden color
Remove from the oven and rest for 15 minutes at room temperature
Remove the toothpicks, garnish with fresh parsley, and serve!