1 box lasagna noodles

1 tbs extra-virgin olive oil

1 lb boneless skinless chicken breasts, cut into pieces

2 tsp dried oregano

kosher salt

freshly ground black pepper

2 tbs balsamic vinegar

3 cloves garlic, minced, divided

3 tbs butter

3 tbs flour

2 1/2 c milk

5 c shredded mozzarella, divided

3/4 c freshly grated parmesan

1 (15 oz) container ricotta

1 lg egg

4 roma tomatoes, thinly sliced

1/2 c thinly sliced basil leaves

balsamic glaze, for drizzling

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

Meanwhile, in a lg skillet over med heat, heat oil. Season chicken with dried oregano and salt and pepper. Cook until golden and no longer pink, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

MAKE SAUCE: To skillet over med heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 minutes, then add 1 c mozzarella and parmesan. Season with salt and pepper.

ASSEMBLE LASAGNA: In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a lg 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 with three layers, ending with mozzarella.

Bake until bubbly and golden, 35 minutes. Garnish with more basil and a drizzle of balsamic glaze and serve.

6 servings