Directions:
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they are translucent.
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Add your pre-cooked shredded chicken to the skillet, mixing it in with the onions and garlic. Warm through, then set aside.
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In a medium bowl, combine ricotta cheese, 1/2 cup of Parmesan, the egg, fresh basil, and parsley. Season with salt and pepper to taste, mixing well.
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Spread a thin layer of béchamel or Alfredo sauce over the bottom of the prepared baking dish.
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Lay 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Top with half of the chicken mixture, 1 cup of mozzarella, and a third of the remaining béchamel sauce.
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Repeat layers, starting with the noodles, remaining ricotta mixture, remaining chicken mixture, another cup of mozzarella, and another third of the béchamel sauce.
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Top the second layer of béchamel sauce with the final 3 noodles, the last third of the béchamel sauce, remaining mozzarella, and 1/2 cup of Parmesan. If using, sprinkle nutmeg over the top.
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Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden.
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Let the lasagna stand for 10 minutes before cutting to allow the layers to set.
Variations & Tips:
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Experiment with different types of cheese for variations in flavor; smoked provolone can add a rich depth, while Gruyère can bring a nutty warmth to the dish.
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For a vegetarian option, roasted vegetables such as zucchini, bell peppers, and spinach can replace the chicken.
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The béchamel sauce could be homemade for those who enjoy the practice of traditional techniques, infusing with a bay leaf and clove for added depth, or substituted with a quality store-bought Alfredo sauce for convenience without much compromise on taste.
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Don’t shy away from the fresh herbs – they bring a brightness to the creamy layers, elevating the entire dish.
