Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

If using regular lasagna noodles, boil them until al dente, drain, and lay flat to prevent sticking.

Heat a large skillet over medium. Add the ground chicken and cook, breaking it up with a spoon, until no pink remains and the internal temperature reaches 165°F (74°C). Season with salt, pepper, garlic powder, and Italian seasoning. Drain any excess fat.

In a bowl, combine ricotta, egg, a pinch of salt, pepper, and a little extra Italian seasoning. Stir until smooth.

Spread a thin layer (about 1/2 cup) of marinara on the bottom of the prepared baking dish.

Layer three cooked lasagna noodles over the sauce. Spoon and spread about one-third of the cooked chicken, then dollop and gently spread one-third of the ricotta mixture. Spoon more marinara over the top. Repeat twice to make three layers, ending with noodles.

Pour remaining marinara over the top layer and sprinkle evenly with shredded mozzarella and grated Parmesan.

Cover the dish tightly with foil and bake for 25 minutes.

Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna chicken rest for 8–10 minutes before slicing. Garnish with fresh basil and serve.