First, preheat the oven to 190°C (375°F) and grease a 9×13-in large baking dish.
Heat olive oil in a large skillet over medium heat.Saute onion and garlic until translucent.
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Add the shredded chicken, heat well and remove from the heat.
In a separate bowl, mix together the ricotta, 1/2 cup Parmesan, the egg, the basil and the parsley. Season with salt and pepper.
Spread a layer of bechamel or Alfredo sauce on the baking dish.Place three lasagna noodles on top, followed by half the ricotta mixture, half the chicken, 1 cup mozzarella and a dollop of bechamel sauce.
Repeat the layering process with the remaining ingredients.
Finish with the last pasta, bechamel sauce, mozzarella and parmesan. Sprinkle with nutmeg if desired.
Cover with aluminum foil and bake for 25 minutes.Remove the foil and continue baking the cake until golden brown and bubbly, about 10 to 15 minutes more.
Allow to cool for 10 minutes before serving to allow the layers to set.
Variations and tips:
