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Ingredients One per line	1 1/2 box lasagna noodles 1 1/2 tbsp. extra-virgin olive oil 3 lb. boneless skinless chicken breasts, cut into 1" pieces (I used the Costco boneless Rotisserie Chicken to save time) 3 tsp. dried oregano Kosher salt Freshly ground black pepper 1/3 c. balsamic vinegar 6 large cloves garlic, minced, divided 4 1/2 tbsp. butter 4 1/2 tbsp. all-purpose flour 3 3/4 c. milk 7 c. shredded mozzarella, divided 1 c. freshly grated Parmesan plus 1/2 cup for top 24 oz ricotta 2 large eggs 9 roma tomatoes, thinly sliced 3/4 c. thinly sliced basil leaves, plus more for garnish Balsamic glaze, for drizzling
Directions One per line	Preheat oven to 375º. Pour boiling water over lasagna noodles and let soak while preparing sauce. ( I spread them out in a lipped cookie sheet.) If using precooked chicken, you can omit the cooking chicken steps. Just add the seasonings to the chicken. ( in a large skillet over medium heat, heat oil. Season chicken with oregano, salt, and pepper. Cook in a single layer, in batches if necessary, until golden and cooked through, 8 minutes.) Return all chicken to skillet and add balsamic vinegar and half the garlic to pan and stir until balsamic is slightly thickened, 1 minute. Transfer to a plate. Make sauce: Bring skillet back to medium heat and melt in butter. Add remaining garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Gradually add in milk while whisking, then simmer until thick and creamy, 3 minutes. Add Parmesan and 1 1/2 cup mozzarella, stirring until melty. Season with salt and pepper. In a small bowl, stir together ricotta and eggs and season with salt and pepper. In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles( I wipe them off with a paper towel before adding the noodles), slightly overlapping Top with about a third of ricotta mixture. Add a third of tomatoes, a third of the basil, a third of the cooked chicken Add another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella and remaining 1/2 cup parmesan Bake until bubbly and cheese is melty, about 25-30 minutes. If you want it browner, you can turn oven to broil and broil until lightly golden, 2 to 3 minutes. Garnish with basil and drizzle with balsamic glaze before serving.
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