Preheat your oven to 375°F (190°C).

In a large pot, bring water to a boil and cook the gluten-free lasagna noodles according to package instructions. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.

In a mixing bowl, combine shredded chicken, ricotta cheese, salt, pepper, dried oregano, and dried basil. Mix well until ingredients are combined.

In a baking dish, spread a thin layer of chicken broth on the bottom.

Place four lasagna noodles across the bottom, then spread half of the chicken mixture over the noodles. Top with half of the sautéed spinach.

Add another layer of four lasagna noodles, followed by the remaining chicken mixture and spinach. Finally, place the last four noodles on top.

Pour remaining chicken broth over the layered noodles and sprinkle with shredded mozzarella and grated Parmesan cheese on top.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.

Remove from the oven and let it rest for 10 minutes before slicing and serving.