### Instructions
**1. Prepare the Alfredo Sauce:**
* In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
* Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil.
* Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth and melted. Continue to stir until the sauce thickens slightly.
* Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat and set aside.
**2. Prepare the Chicken Mixture:**
* Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 5-7 minutes.
* Stir in the shredded or diced cooked chicken and Italian seasoning. Season with salt and black pepper to taste. Cook for another 2-3 minutes, just to heat through and combine the flavors. Remove from heat.
**3. Prepare the Ricotta Mixture:**
* In a medium bowl, combine the ricotta cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.
**4. Assemble the Lasagna:**
* Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
* Lay 3-4 cooked lasagna noodles over the sauce, overlapping slightly if needed.
* Spread half of the ricotta cheese mixture evenly over the noodles.
* Top with half of the chicken mixture.
* Spoon about one-third of the remaining Alfredo sauce over the chicken.
* Sprinkle with about 1 1/2 cups of shredded mozzarella cheese.
* Repeat the layers: noodles, remaining ricotta mixture, remaining chicken mixture, another one-third of Alfredo sauce, and another 1 1/2 cups of mozzarella.
* Place the final layer of noodles.
* Pour the remaining Alfredo sauce over the top layer of noodles, ensuring good coverage.
* Sprinkle with the remaining 1 cup of mozzarella cheese and the optional grated Parmesan cheese.
**5. Bake the Lasagna:**
* Cover the baking dish loosely with aluminum foil.
* Bake for 25 minutes.
* Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
* Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes for easier serving.
### Short Tips
* **Cook noodles al dente:** Don’t overcook your lasagna noodles, as they’ll continue to cook in the oven. Al dente noodles hold their shape better.
* **Rotisserie chicken shortcut:** Save time by using a pre-cooked rotisserie chicken.
* **Make ahead:** This lasagna can be assembled a day in advance, covered, and refrigerated. Just add an extra 10-15 minutes to the covered baking time.
* **Freeze for later:** Leftovers freeze beautifully! Portion out slices and freeze in airtight containers for convenient future meals. Thaw overnight in the refrigerator and reheat in the oven or microwave.
* **Add veggies:** Feel free to add other vegetables to the chicken mixture, such as spinach, mushrooms, or zucchini, for extra flavor and nutrients. Sauté them with the onion and bell pepper.
