Step 1

Preheat the oven to 350ºF (177ºC). Spray a deep 9X13-inch baking dish with nonstick cooking spray; set aside.

Step 2

Stir together all the ingredients for the ricotta filling in a mixing bowl until well combined; set aside.

Step 3

In a large, high-sided skillet, melt the butter (1/4 cup) over medium-low heat. Add onion (1/4 cup) and garlic (1 tablespoon) and saute until soft, about 8-10 minutes. Sprinkle flour (1/4 cup) over onions and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in half and half (1 1/2 cups) and chicken broth (1 cup) until smooth.

Step 4

Return skillet to low heat and stir in Parmesan (1/2 cup), salt (1/2 teaspoon), and pepper (1/4 teaspoon), then simmer gently until cheese is melted.

Step 5

Spread about 1 cup of the sauce on the prepared baking dish. Layer 4 noodles to cover the bottom of the dish, then half the ricotta mixture, half the chicken, 1/3 of the mozzarella, and 1/3 of the sauce. Repeat the layers again. Top with the remaining 4 noodles, then the remaining sauce and remaining cheese.

Step 6

Cover lasagna with foil and bake in the preheated oven for 30 minutes. Uncover and bake for 20-30 minutes or until the lasagna is bubbly and the cheese is golden.