In a large pot, heat over medium heat and add the Italian sausage, breaking it apart with a spoon. Cook until well-browned, about 5-7 minutes. Once browned, remove the sausage from the pot and set it aside, leaving the flavorful drippings in the pot.

In the same pot, add chopped onion and minced garlic, stirring frequently for about 3 minutes until the onion is translucent and fragrant.

Pour in the chicken broth and add the white beans. Raise the heat to high until boiling, then reduce to low and simmer for 5 minutes.

Stir in the heavy cream, followed by the fresh spinach, ricotta, mozzarella, and Parmesan cheese. Let simmer gently for another 5 minutes.

Break the lasagna noodles into bite-sized pieces and stir them in. Cook for about 10 minutes or until the noodles are tender.

Once the noodles are tender, return the browned sausage to the pot, stirring everything together, and let it simmer for an additional 5 minutes.

Season with salt and pepper to taste. Serve hot, topped with extra grated Parmesan.