This is a staple in our house! My kids loved it and devoured leftovers the next morning!

Instructions:

1. Preheat the Oven (375°F/190°C) Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13 inch baking dish.
2. Sauté Onion and Garlic In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
3. Prepare the Chicken Add the pre-cooked shredded chicken to the skillet, mixing it with the onions and garlic. Warm through, then set aside.
4. Combine Ricotta Mixture In a medium bowl, combine ricotta cheese, 1/2 cup of Parmesan, the egg, fresh basil, and parsley. Season with salt and pepper, mixing well.
5. Layering Begins Spread a thin layer of béchamel or Alfredo sauce over the bottom of the prepared baking dish. 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.
6. Repeat Layers Repeat the layers, starting with noodles and continuing with ricotta mixture, chicken mixture, mozzarella, and béchamel sauce.
7. Final Touch 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.
8. Bake to Perfection 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.
9. Let It Set Allow the lasagna to stand for 10 minutes before cutting to let the layers set.