Finely chop the onion and garlic. Cut the chicken breast into small cubes and slice the mushrooms.
In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
Add the chicken cubes and cook for 5 minutes until lightly golden.
Stir in the mushrooms and cook for another 3–4 minutes until softened.
2️⃣ Season & Simmer
Pour in the tomato sauce, and season with salt, pepper, and a pinch of nutmeg.
Simmer for 15 minutes, allowing the flavors to meld together.
3️⃣ Prepare the Creamy Mixture
In a separate bowl, mix together the ricotta and light cream. Add a pinch of salt, pepper, and some grated parmesan.
Stir until smooth and creamy.
4️⃣ Assemble the Lasagna
Preheat your oven to 180°C (350°F) and grease a baking dish.
Spread a thin layer of the chicken-mushroom sauce on the bottom of the dish.
Layer the lasagna sheets, followed by a layer of chicken-mushroom filling, then a layer of ricotta cream. Repeat the layers until all ingredients are used, finishing with a layer of lasagna sheets on top.
5️⃣ Bake the Lasagna
Top the lasagna with the remaining grated mozzarella and parmesan cheeses.
Bake at 180°C (350°F) for 40–45 minutes, or until the top is golden brown and bubbling.
