1-First, heat 1 tablespoon olive oil in a large pot over medium-high heat and cook the 1 pound of chopped chicken until it’s almost done, then set it aside.

2-Next, in the same pot, melt 3 tablespoons butter with the remaining 2 tablespoons olive oil, and add 1 large chopped onion and 2 peeled and sliced carrots; stir for about 3 minutes.

3-Then, toss in 1 chopped green bell pepper and 4-6 minced garlic cloves, cooking for another minute.

4-Sprinkle in 1/3 cup flour and stir constantly for 3 minutes until it thickens, then lower the heat and gradually whisk in 8 cups of low sodium chicken broth.

5-Building the Flavor: In a bowl, mix 3 tablespoons cornstarch with 1 cup of additional low sodium chicken broth and add it to the pot. Stir in the cooked chicken, 15 oz can of rinsed and drained cannellini beans, 1 tablespoon tomato paste, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, salt and pepper to taste, 2 bay leaves, and a dash to 1/4 teaspoon crushed red pepper flakes if you like a bit of heat.

6-Bring everything to a boil, then simmer and add the 10 uncooked lasagna noodles broken into 1-2 inch pieces. Cook for 20-30 minutes, stirring now and then, until the noodles are tender.

7-Finally, remove the bay leaves, stir in 2-3 cups half and half, 1/2 cup heavy cream if using, and 10 oz thawed chopped frozen baby spinach; warm through and mix in 1 cup grated Parmesan cheese until melted.

8-Adjust the thickness with extra half and half or broth as needed, season to taste, and serve with shredded mozzarella, freshly grated Parmesan, and ricotta cheese on top.