- Preheat the oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the precooked shredded chicken to the skillet, mixing it with the onions and garlic. Warm through, then set aside.
- In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, fresh basil, and parsley. Season with salt and pepper to taste, mixing well.
- Spread a thin layer of béchamel or Alfredo sauce on the bottom of the prepared baking dish.
- Arrange 3 lasagna sheets over the sauce, then spread half of the ricotta mixture over the sheets. Top with half of the chicken mixture, 1 cup mozzarella, and one-third of the remaining béchamel.
- Repeat the layers, starting with noodles, the remaining ricotta mixture, remaining chicken mixture, another cup of mozzarella, and another third of the béchamel sauce.
- Finish the second béchamel layer with the last 3 noodles, the last third of béchamel, the remaining mozzarella, and ½ cup Parmesan. If using, sprinkle nutmeg on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before cutting so the layers set.
Variations and tips:
– Experiment with different cheeses to vary the flavor; smoked provolone adds rich depth, while Gruyère brings a nutty warmth.
– For a vegetarian option, roasted vegetables like zucchini, peppers, and spinach can replace the chicken.
– Béchamel sauce can be homemade for those who enjoy traditional techniques, adding bay leaves and cloves for extra depth, or substituted with quality store-bought Alfredo sauce for convenience without sacrificing too much flavor.
– Don’t hesitate to use fresh herbs; they brighten the creamy layers and enhance the whole dish.
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