Cook the chicken filling

• Heat the olive oil in a frying pan and soften the onion and garlic.
• Add the shredded chicken, tomato sauce, Italian seasoning, salt and pepper and simmer until thickened.

Prepare the cheese mixture

• Mix the ricotta with half of the parmesan and season with salt and pepper.

Layer the lasagna

• Spread a little sauce in the baking dish, then layer lasagna sheets, chicken sauce, ricotta mixture and mozzarella.
• Repeat the layers and finish with sauce, mozzarella and the remaining parmesan.

Bake covered

• Cover the dish with foil and bake at 190 °C.

Brown uncovered

• Remove the foil and return the dish to the oven until the top is golden and bubbling.

Rest and serve

• Let the lasagna rest for a few minutes before slicing and serving.