Cook lasagna noodles according to box, until al dente.
Meanwhile, in a large skillet, cook garlic in a generous splash of olive oil, over low heat, for 2-3 minutes. Add cooked chicken and frozen spinach and turn heat up to medium-low. Cook until spinach is thawed, stirring occasionally.
Rough chop the artichokes.
In a medium bowl, mix sour cream, cream cheese, Parmesan cheese and salt and pepper.
Stir in garlic, chicken and spinach mixture until well combined.
Fold in artichokes and 1 cup of Mozzarella cheese.
Cover the bottom of a 9×9 square baking dish with a small amount of the spinach, artichoke and chicken mixture.
Layer 4-5 lasagna noodles on top of mixture.
Layer 1/2 of the remaining spinach, artichoke and chicken mixture on top of the lasagna noodles.
Layer 4-5 more lasagna noodles.
Layer the remaining spinach, artichoke and chicken mixture on top of the lasagna noodles.
Sprinkle remaining Mozzarella cheese on top.
Cover lasagna with foil and bake at 350 degree preheated oven for 30 minutes.
Remove foil from lasagna and continue baking for 10 minutes until top layer of cheese has melted and browned around the edges.
