Instructions

For the Bechamel Sauce

1. Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute for 30 seconds until fragrant. Add the flour and cook for 1 to 2 minutes while stirring. 
2. Slowly pour in the milk while constantly whisking. When it gets lumpy, stop pouring the milk and whisk until smooth, then repeat until all the milk is added. Bring the mixture to a gentle boil over medium-high heat. Whisk in the salt, nutmeg, pepper, and bay leaf. 
3. Reduce the heat to low and bring it to a gentle simmer for 10 minutes. 
4. Discard the bay leaf and stir in the Parmesan cheese. Remove the saucepan from the heat and press plastic wrap directly against the surface of the sauce to prevent a skin from forming. 

For the Lasagna

1. Preheat the oven to 350°F and spray a 13 x 9 inch baking dish.
2. If you are using regular dried lasagna noodles, boil them according to the package directions then drain them and toss them with a bit of olive oil so they don’t stick to each other. If you are using no-boil oven ready lasagna noodles, soak them in warm water for 5 minutes (this gives them a better texture and bite). Skip this step if using fresh lasagna sheets. 
3. Drain the oil from the sun dried tomatoes and chop them.
4. Combine the ricotta cheese, egg, and salt in a medium sized bowl. Combine the shredded cheese in another bowl.
5. Cover the bottom of the baking dish with a thin layer of the white Bechamel sauce. Top with a layer of lasagna pasta sheets, overlapping them slightly.
6. Spread ⅓ of the ricotta mixture over the noodles. Top the ricotta with ⅓ of the chicken, ⅓ of the broccoli, ⅓ of the sun dried tomatoes, ⅓ of the bechamel sauce, and ⅓ of the shredded cheese. Repeat the layers 2 more times.  
7. Spray a sheet of aluminum foil with non-stick cooking spray and cover the lasagna. Bake for 25  minutes then remove the foil and bake 10 to 15 minutes or until bubbly and golden brown on top.