Begin by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
Mix in the shredded chicken, warming it through, then remove from heat.
In a separate bowl, blend ricotta, 1/2 cup Parmesan, egg, basil, and parsley. Season with salt and pepper.
Spread a layer of béchamel or Alfredo sauce in the baking dish. Layer three lasagna noodles on top, followed by half the ricotta mixture, half the chicken, 1 cup mozzarella, and a portion of the béchamel sauce.
Repeat the layering process with the remaining ingredients.
Finish with the last of the noodles, béchamel sauce, mozzarella, and Parmesan. Sprinkle with nutmeg if desired.
Cover with foil and bake for 25 minutes. Remove foil and continue baking until golden and bubbly, about 10-15 minutes more.
Allow to cool for 10 minutes before serving to set the layers.
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