Cook the lasagna noodles according to package instructions until al dente and set aside to cool.

In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and well incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the ricotta mixture until combined but still light and airy.

Spread a thin layer of the ricotta mixture on the bottom of a 9x13 inch baking dish, then place three lasagna noodles on top to form a base layer.

Layer half of the crushed gingerbread cookies and half of the ricotta mixture on top of the noodles. Repeat the process with another layer of three noodles, followed by the remaining gingerbread and ricotta.

Finish with a third layer of lasagna noodles, spread the remaining ricotta mixture, and top with the dark chocolate chips and festive sprinkles.

Cover the baking dish with plastic wrap and refrigerate for at least four hours, preferably overnight, to allow the flavors to meld and the dessert to set.

Slice the chilled dessert into squares and serve with a drizzle of chocolate syrup if desired.