• Preheat the oven to 425°F and adjust the rack to the center position. Coat a 9x13-inch baking pan with non-stick oil spray, reserve.
• Set a large skillet over medium heat and swirl 2 tablespoons of the olive oil over the bottom. Add the shallots to the skillet and sauté, stirring frequently, until they begin to soften. Add the garlic and cook until fragrant.
• Add the butter and when it has melted, sprinkle the flour over the mixture cook, stirring often, about 2-3 minutes.
• Slowly, pour in the cream and milk, whisking until blended. Whisk in the Italian herbs, garlic powder and black pepper. Cook until the sauce has thickened.
• Stir in the Parmesan cheese and grate the nutmeg in, stir to combine. Cover the sauce and set aside.
• Bring a large pot of salted water to a boil over high heat, add the pasta and cook until tested to al-dente. Do not over cook. Drain the noodles in a colander and place on a plate.

To Assemble the Lasagna

• Note: There will be 3 layers to the lasagna. Begin with ¼ of the sauce and ending with ¼ of the sauce and topped with Mozzarella cheese.
• Add ¼ of the sauce to the bottom of the prepared baking dish. Place 4 lasagna noodles, slightly overlapping, on the sauce. Add 1 cup of the Mozzarella, ⅓ of the chicken, 1 tablespoon of the thyme and ¼ of the sauce.
• Repeat the layers two more times, lasagna, Mozzarella, chicken, thyme, ¼ of the sauce, ending with the last (¼) of the sauce. Top with the reserved cheese.
• Coat a sheet of aluminum foil with oil spray and lightly cover the dish, oil side down, and transfer the dish to the oven and bake for 30 minutes, then remove the foil and continue to bake for another 15-20 minutes until bubbly around the edges and lightly browned
• Transfer the dish from the oven and allow to rest for 10 minutes, sprinkle with chopped parsley and serve.