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Cook chicken breast with olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.
Shred the cooked chicken.
In a large pot, melt butter over medium heat.
Add carrots, celery, and onion and cook until softened.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1 minute.
Gradually whisk in chicken broth until smooth.
Bring to a simmer and cook for 5 minutes.
Stir in heavy cream, Italian seasoning, salt, black pepper, nutmeg, and ceyenne pepper.
Add broken lasagna noodles and cook according to package directions, or until al dente.
Stir in shredded chicken, chopped spinach, fresh parsley, grated Parmesan, and shredded mozzarella.
Cook until spinach is wilted and cheese is melted.
Serve hot, garnished with ricotta cheese, extra Parmesan, and fresh parsley if desired.