1 cup (4 oz.) Sargento® Shredded Parmesan Cheese, divided
Toasted pine nuts or slivered almonds (optional)
Cook onion and garlic in olive oil in medium saucepan over medium heat 3 minutes or until tender, stirring occasionally. Remove from heat. Stir in flour, basil, salt, pepper and nutmeg until smooth. Gradually stir in milk. Heat to a boil over medium heat for 1 minute, stirring frequently. Boil and stir 1 minute. Stir in Ricotta cheese until blended. Stir in spinach, then chicken and sun-dried tomatoes.
Spread 1 cup Ricotta mixture in bottom of 13x9-inch baking pan. Layer 3 lasagna noodles over sauce. Top with one-third remaining Ricotta sauce, 1 cup Mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers of lasagna noodles, Ricotta sauce and cheeses. Top with remaining lasagna noodles and Ricotta sauce.
Cover with foil; bake in preheated 375°F oven 30 minutes. Uncover; bake 10 minutes more. Sprinkle with remaining Mozzarella cheese and 1/3 cup Parmesan cheese. Let stand 10 minutes before serving. Sprinkle with toasted nuts, if desired.