In a large skillet over medium heat, drizzle a bit of olive oil and add diced chicken breasts. Sauté for about 7-10 minutes, stirring occasionally, until the chicken turns golden brown and reaches an internal temperature of 165°F. Remove from heat and shred the chicken with a fork, then set it aside to cool slightly while you prepare the sauce.

In a mixing bowl, combine the shredded chicken with your preferred marinara sauce, stirring until all the chicken is well coated. If you want extra flavor, add a pinch of Italian herbs.

Preheat your oven to 375°F (190°C). Start with a layer of marinara sauce on the bottom of a 9x13-inch baking dish, then place a single layer of lasagna noodles atop the sauce. Dollop ricotta cheese over the noodles, followed by a layer of the chicken mixture and a sprinkle of mozzarella. Repeat these layers finishing with noodles and sauce on top.

Once the layers are complete, generously cover the top with more mozzarella cheese and a scattering of grated Parmesan. If desired, add some fresh basil on top before sliding the dish into the oven.

Carefully place your lasagna in the preheated oven. Bake for 40-45 minutes, or until the cheese is bubbly and golden brown.

Once baked, remove the lasagna from the oven and let it rest for about 10 minutes before slicing.