Step 1

Preheat the oven to 375 degrees F.

Step 2

Bring a large pot of salted water, using the kosher salt, to a boil and cook the lasagna noodles to al dente according to the package directions. Drain.

Step 3

While the noodles cook, in a large skillet over medium heat, warm the olive oil.

Step 4

Cook the onion, the red bell pepper, and the yellow bell pepper in the oil until softened, about 5 minutes.

Step 5

Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.

Step 6

Add the chicken, the salt, and the pepper to the veggie mixture and cook until golden and no longer pink, about 8 minutes.

Step 7

Transfer the chicken mixture to a plate.

Step 8

In a skillet over medium heat, melt the butter.

Step 9

Sprinkle the melted butter with the Cajun seasoning and the flour and cook for about 1 minute.

Step 10

Whisk the milk into the Cajun mixture and simmer until it is thick and creamy, about 3 minutes.

Step 11

Turn off the heat and stir the parmesan and the parsley into the milk mixture.

Step 12

In a small bowl, stir the ricotta, the egg, the salt, and the pepper together.

Step 13

In a 9x13-inch baking dish, spread a thin layer of the sauce, then layer with 1/3 of the cooked lasagna noodles, then 1/3 of the ricotta mixture, then 1/3 of the chicken and veggie mixture, then top with 1/3 of the sauce and 1/3 of the mozzarella cheese.

Step 14

Repeat the layers until all the ingredients are used, ending with the mozzarella.

Step 15

Bake until heated through, bubbly, and golden, about 35 minutes.

Step 16

Garnish with the remaining parsley and serve.