Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, drain, and set aside.
Heat olive oil in a skillet over medium heat. Add the shredded chicken and spinach, sautéing until the spinach wilts, about 2-3 minutes.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, dried basil, salt, and pepper. Stir in the chicken and spinach mixture.
Spread a thin layer of alfredo sauce on the bottom of a 9×13-inch baking dish.
Lay out the lasagna noodles and spread a generous amount of the chicken-spinach mixture onto each noodle. Roll them up tightly and place them seam-side down in the baking dish.
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