Dice chicken breast into small 1cm cubes
Season diced chicken with sweet paprika, garlic powder, onion powder, dried oregano, and salt
Heat olive oil and cook seasoned chicken until done
Dice onion and crush garlic cloves
Sauté onion and garlic in oil until fragrant
Add sundried tomato pesto, chopped sundried tomatoes, and tomato paste to the pan
Pour in chicken stock and thickened cream
Stir in grated Parmesan and baby spinach
Combine cooked chicken with the sauce
Make bechamel sauce by melting butter and whisking in flour to create a roux
Gradually add full cream milk to the roux, stirring constantly
Season bechamel with nutmeg, black pepper, and salt to taste
Layer lasagna sheets with chicken sauce, bechamel, and shredded mozzarella in a baking dish
Repeat layers until all ingredients are used
Bake in the oven until golden and cooked through
