Preheat oven to 350°F. Grease a 13x9-inch glass baking dish; set aside.

Melt the butter in a large skillet over medium-high heat. Add the onion and the red pepper, and sauté for 3 minutes, until the onion is soft and translucent.

Add the garlic and ½ teaspoon of the salt and cook for another minute. Sprinkle the flour over the mixture; stir for about 1 minute, until thoroughly combined, then slowly pour in the chicken stock and the milk.

Cook, stirring constantly, until thickened and bubbly, about 5-8 minutes. Add the parsley, basil, and pepper; taste and add an additional ½ teaspoon of the salt if necessary. Set aside.

In a small bowl, combine the ricotta, the remaining ½ teaspoon of salt, and ¼ cup of the Parmesan cheese.

Spread about 1/3 cup of the sauce over the bottom of the prepared baking dish.

Top with 4 of the noodles, breaking into pieces as needed to fit.

Top with 1 cup of the sauce, half of the ricotta cheese mixture, half of the spinach (make sure you have squeezed out as much moisture as possible from the spinach before adding it to the lasagna), 1 cup of the chicken, 1/3 cup of the cheddar cheese and 2/3 cup of the mozzarella cheese.

Repeat these layers once, starting with the noodles. Place the last 4 noodles over the top of the assembled layers; top with the remaining sauce and sprinkle with last 1/3 cup of cheddar, 2/3 cup of mozzarella, and remaining ¼ cup of Parmesan cheese.

Bake, uncovered, for 50-55 minutes, until bubbly and cheese is golden. Allow to stand for 10-15 minutes before cutting and serving.