Begin by cooking the lasagna noodles according to the package instructions, usually around 8-10 minutes, until al dente. Drain and set the noodles aside on a clean kitchen towel to avoid sticking.

In a large mixing bowl, combine the ricotta cheese, shredded cooked chicken, minced garlic, chopped sun-dried tomatoes, spinach, and Italian seasoning. Stir thoroughly until all ingredients are well incorporated.

In a 9x13 inch baking dish, start by spreading a thin layer of the ricotta mixture across the bottom. Follow this with a layer of cooked lasagna noodles, ensuring they are evenly placed. Next, add a layer of mascarpone cheese and shredded mozzarella. Repeat these layers until you use up all your ingredients, finishing with a generous topping of mozzarella and a sprinkle of Parmesan cheese.

Cover the baking dish tightly with aluminum foil and place it in your preheated oven. Bake for 40 minutes. After 40 minutes, carefully remove the foil and bake for an additional 15 minutes.

Once baked, remove the lasagna from the oven and allow it to rest for about 10 minutes before slicing. Serve warm.