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1
Prepare filling ahead of time and set aside.
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2
Cook lasagna noodles until done, according to package.
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3
When fully cooked, drain noodles and put in pan of cold water to cool.
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4
Meanwhile, heat olive oil in skillet and add chicken breasts, cooking until no longer pink in the middle, about 10 - 12 minutes.
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5
Add salt, pepper, and basil according to taste preference.
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6
While chicken is cooking, prepare sauce in small, separate saucepan.
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7
Melt butter over medium low heat and add flour.
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8
Stir flour and butter together until creamy.
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9
Add milk, heat in saucepan just until bubbly.
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10
Add parmesan cheese and basil.
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11
Stir constantly until sauce thickens to desired consistency.
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12
Once chicken is finished, cut each breast into pieces, and return to skillet.
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13
Put a thin layer of parmesan sauce into bottom of large casserole dish.
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14
Add remaining parmesan sauce to chicken and reduce heat to low.
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15
On plate, put one lasagna noodle.
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16
Add small spoonful (1 tsp) of ricotta mixture, and spread along the length of the noodle.
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17
Roll noodle lengthwise and place in casserole dish.
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18
Repeat until all noodles are rolled and in casserole dish.
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19
Pour remaining Parmesan sauce and chicken over top of noodles.
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20
Sprinkle with mozzarella cheese.
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21
Cover with foil and bake in 350F oven for 1 hour.
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22
Remove foil from top of dish and bake another 5-10 minutes.
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23
Remove from oven and serve.
