Caprese Chicken Lasagna

Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil.

Season the chicken with oregano, salt, and pepper.

Cook it in a single layer, in batches if necessary, until golden and cooked through, 8 minutes.

Return all of the chicken to the skillet, then add balsamic vinegar and half the garlic to pan.

Stir until the balsamic is slightly thickened, 1 minute. Transfer to a plate.

Make sauce:
Bring thr 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 cup mozzarella, stirring until melty. Season with salt and pepper.

In a small bowl, stir together the ricotta and egg, then season with salt and pepper.

In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.

Repeat for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.

Garnish with basil and drizzle with balsamic glaze before serving.