In a large frying pan melt the butter over medium-low heat. Add the garlic and cook until fragrant. Sprinkle in the flour and stir 3 minutes.

Slowly whisk in the milk and turn the heat up to medium - high. Bring to a simmer and cook 3 minutes. Stir in the Parmesan, chicken and spinach. Turn off the heat and allow it to cool down then stir in the lemon juice. Taste and season well with salt and plenty of pepper.

Preheat the oven to 400 degrees F. and set a baking sheet on the bottom rack to catch any drips. Butter an 8x8 or 9x9-inch deep-sided baking pan or casserole.

In a medium bowl mix the ricotta, ¾ cup mozzarella, the egg, parsley, zest and a couple pinches each of salt and pepper.

Cover the bottom of the pan with a thin layer of sauce. Top with a layer of noodles, breaking them to fit. Drop half the ricotta mixture by the spoonful and gently spread out. Top with ⅓ of the remaining mozzarella.

Add another layer of noodles and ⅓ of the chicken mixture, spreading it out.

Repeat the layers again - top with noodles, the rest of the ricotta, ½ of the remaining mozzarella and another layer of noodles.

Top with ½ of the remaining chicken another layer of noodles, the remaining chicken and the rest of the mozzarella.

Bake 30 - 35 minutes until bubbly all over and golden. If the top starts to brown too much tent it loosely with foil.

Let it set 10 minutes before cutting into squares. Serve with a sprinkle of Parmesan.