Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Cook lasagna noodles in boiling salted water until al dente, drain, rinse with cold water, and lay flat on parchment paper.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté onion and garlic for 3 minutes. Add ground chicken and cook 6–8 minutes until browned. Stir in sun-dried tomatoes, salt, pepper, and fresh baby spinach. Cook 1–2 minutes until spinach wilts. Remove from heat. Prepare Béchamel Sauce:

Melt butter (or heat EVOO) in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in whole milk. Simmer 3–5 minutes until sauce thickens. Remove from heat and stir in Parmesan cheese, nutmeg, salt, and pepper until smooth.

Spread ½ cup of white sauce on the bottom of the dish. Layer 3-4 noodles, 1/3 chicken-spinach mixture, 1/3 white sauce, and 1 cup mozzarella. Repeat for a second layer. Top with remaining noodles, remaining white sauce, remaining mozzarella cheese, and dried herbs.

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and broil for 3–4 minutes until cheese is bubbly and golden-brown. Rest & Serve:

Let rest for 15–20 minutes before cutting into clean squares. Garnish with chopped fresh parsley.