Chicken lasagna

Heat a large skillet over medium heat. Add a bit of oil and sauté the chopped onion and garlic until they become translucent.
Add the cooked and shredded chicken to the skillet and cook for a few minutes.
Stir in the canned diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Simmer for about 10 minutes until the mixture thickens.
In a separate bowl, combine the ricotta cheese and grated Parmesan cheese.

In a saucepan, melt the butter over medium heat.
Stir in the all-purpose flour and cook for 1-2 minutes until it becomes fragrant and turns a light golden color.
Gradually whisk in the milk, and continue to whisk until the sauce thickens and becomes smooth.
Stir in the grated mozzarella cheese until it's fully melted. Season with salt and pepper to taste.

Preheat your oven to 180°C (350°F).
In a large baking dish, spread a thin layer of the cheese sauce on the bottom.
Place a layer of cooked lasagna noodles over the sauce.
Spread half of the chicken mixture over the noodles.
Add another layer of lasagna noodles and spread the ricotta-Parmesan mixture over them.
Continue layering with the remaining chicken mixture and another layer of noodles.
Pour the remaining cheese sauce over the top layer of noodles.
Sprinkle the remaining grated mozzarella cheese evenly over the sauce.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the top is golden brown.

Let the lasagna cool for a few minutes before serving.
Garnish with fresh basil leaves if desired.
Enjoy your delicious homemade chicken lasagna!