1 box lasagna noodles
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts, cut into pieces
2 tsp. dried oregano
kosher salt
Freshly ground black pepper
2 tbsp. balsamic vinegar
3 cloves garlic, minced, divided
3 tbsp. butter
3 tbsp. all-purpose flour
2 1/2 c. milk
5 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan
1 15-ounce container ricotta
1 large egg
4 roma tomatoes, thinly sliced
1/2 c. thinly sliced basil leaves
Balsamic glaze, for drizzling