• Preheat oven to 375º.
• In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
• Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
• Season chicken with dried oregano and salt and pepper.
• Cook until golden and no longer pink, 8 minutes.
• Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

Make sauce

• To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more.
• Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.

Assemble lasagna

• In a small bowl, stir together ricotta and egg and season with salt and pepper.
• In a large baking dish, spread a thin layer of sauce.
• Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.
• Repeat with three layers, ending with mozzarella.
• Bake until bubbly and golden, 35 minutes.
• Garnish with more basil and a drizzle of balsamic glaze and serve.