Bring a large saucepan of water to a boil. Cook Lasagna Sheets (9) for 8 to 10 minutes. Drain and rinse with cold water.
Heat the Extra-Virgin Olive Oil (1/3 cup) in a large skillet over medium heat. Cook the Yellow Onion (1) and Garlic (2 clove) until tender, 3 to 5 minutes.
Stir in the All-Purpose Flour (1/2 cup) and Salt (1 teaspoon). Add the Chicken Broth (2 cup) and Milk (1 cup) and bring to a boil. Stir in Shredded Mozzarella Cheese (2 cup) and Grated Parmesan Cheese (1/4 cup) and stir until cheese is melted. Add the Fresh Basil (2 tablespoon), Fresh Oregano (1 tablespoon) and Ground Black Pepper (1/2 teaspoon). Remove skillet from heat and set aside.
Preheat oven to 350 degrees F (180 degrees C). Coat a 9 x 13 baking dish with cooking spray.
In the prepared dish, layer a third of the sauce, 3 lasagna noodles, Ricotta Cheese (2 cup), Rotisserie Chicken (1), Quartered Artichoke Hearts in Water (14 ounce), 3 lasagna noodles, a third of the sauce, Frozen Spinach (10 ounce), Shredded Mozzarella Cheese (2 cup), 1/2 cup of Grated Parmesan Cheese (3/4 cup), 3 lasagna noodles, remaining sauce, Fresh Parsley (2 tablespoon) and 1/4 cup of grated parmesan.
Cover with foil and bake in the preheated oven for 40 minutes.
Remove foil and bake for an additional 10 minutes.