Preheat your oven to 220°C (428°F). Adjust the rack to the center position and lightly coat a 23×33 cm baking dish with non-stick oil spray; set aside.

Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté, stirring frequently, until softened.

Add the grated or minced garlic and cook until aromatic.

Add butter to the skillet and allow it to melt. Sprinkle flour evenly over the mixture, stirring constantly for 2–3 minutes until combined and slightly golden.

Gradually whisk in heavy cream and milk. Add the dried Italian herbs, garlic powder, black pepper, and grated nutmeg. Cook while whisking until the sauce thickens.

Fold in grated Parmesan cheese and stir until melted and smooth. Remove from heat, cover, and set aside.

Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente as per package instructions. Drain in a colander and arrange noodles separately on a plate to prevent sticking.

Spread one-quarter of the Alfredo sauce on the base of the prepared baking dish. Arrange four lasagna noodles, slightly overlapping, over the sauce.

Add 1 cup of shredded Mozzarella, one-third of the chicken, and 1 tablespoon of fresh thyme. Top with another quarter of the sauce.

Repeat the layering of noodles, Mozzarella, chicken, fresh thyme, and sauce for two more layers. End with a final layer of noodles and the remaining sauce.

Scatter the reserved Mozzarella cheese evenly over the top. Lightly oil a sheet of aluminum foil and place it, oil side down, to cover the dish.

Bake for 30 minutes, then uncover and continue baking for an additional 15–20 minutes until the dish is bubbling and golden brown at the edges.

Allow the dish to rest for 10 minutes before sprinkling with chopped parsley and serving.