Chicken Alfredo Lasagna

1. Place onion, garlic, bacon, and chicken into a large skillet. Add olive oil and half of the salt and black pepper. Cook over medium heat, stir often.
2. Once the chicken is thoroughly cooked, pour in the chicken broth, Alfredo sauce and fajita seasoning. Stir well and let it simmer over medium-low heat for 15-20 minutes. Remove from heat. Set aside 2 cups of the chicken/sauce for later use.
3. Boil lasagna noodles for 12-15 minutes (or according to your package instructions for al dente) then drain and rinse with warm water when done.
4. Preheat oven to 375 F.
5. To make the 3-cheese mix, place the ricotta cheese, mozzarella cheese, and 1/4 cup of Parmesan cheese into a medium mixing bowl. Add the beaten egg, parsley, nutmeg, and remaining half of the salt and black pepper; stir to combine.
6. Build the lasagna in an 11×15 baking dish as follows: 1/3 of the noodles, 1/2 of the 3-cheese mix, and 1/2 of the plentiful chicken/sauce mix. Repeat layers once more.
7. Add a final layer of lasagna noodles on top and cover with the 2 cups of chicken/sauce set aside earlier. Sprinkle with the remaining shredded Parmesan cheese.
8. Bake at 375 F for 1 hour.