Finely chop the pancetta, onion, and carrots. Alternatively, you can pulse the pancetta in the food processor until a chunky paste forms. Transfer to a bowl. Then, pulse the onion and carrots in the food processor.
Add the olive oil and the chopped pancetta to a large skillet over medium-high heat. Cook until the pancetta is browned and slightly crispy. Add in the Italian seasoning, carrots, and onion, cooking for about 7-8 minutes until softened. Add in the garlic, and cook for minute until fragrant. Stir in the ground chicken, breaking it up into pieces. Cook until browned. Stir in the marinara sauce and let everything simmer for a few minutes. Then, remove the sauce from heat.
Preheat the oven to 400 degrees. In a bowl, combine the ricotta cheese, spinach, garlic, egg, salt, and pepper.
Grease a 9x13 casserole dish with cooking spray. To assemble the lasagna, layer 1 cup of meat sauce on the bottom on of a 9x13 casserole dish. Then layer with the following: an even layer of lasagna noodles, 2 1/2 cups of meat sauce, a few spoonfuls of the ricotta mixture, a sprinkle of mozzarella cheese and parmesan cheese. Repeat the layers once more. Then, finish with another layer of noodles, the remaining meat sauce, and a generous sprinkling of mozzarella.
Cover the lasagna with the tin foil and bake for 40 minutes. Then, remove the tin foil, and bake for an additional 10-15 minutes. Let the lasagna sit for 10-15 minutes before slicing and serving. Garnish with chopped parsley, basil, parmesan cheese, and red pepper flakes.
I find that ground chicken works best for this recipe. If you have cooked shredded chicken to use up, you can stir that into the marinara sauce before layering the lasagna.
Cover the lasagna with foil when you bake it. This will protect the top from browning too much.
Let the lasagna sit for 10 minutes before cutting it, this will help the filling to solidify.