1-Preheat and prepare: Preheat oven to 350°F. Prepare a 9×13-inch baking dish by lightly coating it with cooking spray or a thin layer of oil.

2-Mix the chicken filling: In a large bowl, combine shredded chicken, chopped artichoke hearts, grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, ½ of the chopped basil (2 tablespoons), and all of the chopped sun-dried tomatoes. Set aside.

3-Prepare the cream cheese mixture: In another bowl, beat cream cheese, half-and-half, minced garlic, salt, and pepper until smooth. Stir in the remaining chopped basil (2 tablespoons). Divide this cream cheese mixture evenly in half.

4-Combine chicken and cream mixtures: Mix one half of the cream cheese mixture thoroughly into the prepared chicken mixture.

5-First layer: Spread the remaining plain half of the cream cheese mixture evenly over the bottom of the prepared baking dish. Arrange 3 cooked lasagna noodles in a single layer on top.

6-Second layer: Spread one-third of the chicken mixture evenly over the noodles.

7-Continue layering: Repeat the layers (noodles, chicken mixture) two more times, finishing with a final layer of noodles.

8-Top it off: Carefully spread the reserved plain cream cheese mixture evenly over the top layer of noodles.

9-Add the cheese topping: Arrange the 12 slices of whole milk mozzarella cheese in rows on top. Sprinkle evenly with the remaining shredded mozzarella cheese. Optionally sprinkle with extra fresh basil.

10-Bake: Place the lasagna in the preheated oven and bake uncovered for 25 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.

11-Rest before serving: Let the lasagna stand for 10 minutes before slicing and serving. This resting time allows the layers to set, making it easier to cut and serve.