– 9 lasagna noodles, cooked al dente
– 2 tablespoons of olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 1/2 pounds of chicken breast, cooked and shredded
– 2 1/2 cups of ricotta cheese
– 1 cup of grated Parmesan cheese
– 1 large egg
– 3 cups of mozzarella cheese, shredded
– 1/4 cup of fresh basil leaves, chopped
– 1/4 cup of fresh parsley leaves, chopped
– Salt and pepper, to taste
– 3 cups of béchamel sauce or Alfredo sauce (if you prefer a shortcut)
– 1 teaspoon of nutmeg (optional)