For the lasagna:

1. Preheat the oven to 375°F…Spray a 9×13 oven-proof casserole dish with non-stick oil and reserve.
2. Prepare the Fresh Einkorn Pasta, and cut 12 strips of noodles 2-inches wide and 12-inches long. Cook according to the instructions and reserve.

For the Sauce:

1. Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat, cover with a lid and set aside.

To Make the Topping:

1. In a medium-size bowl, combine the Parmesan cheese and the Panko bread crumbs and reserve.

To assemble the casserole:

1. Add 1 cup of the cream sauce to the bottom of the dish and spread evenly. Place 4 lasagna noodles on the sauce, overlapping each noodle. Add ⅓ of the chicken, ⅓ of the sun-dried tomatoes, ⅓ of the sliced mushrooms, ⅓ of the thyme leaves and ⅓ of the chopped parsley. Cover the layer with 6 slices of the Havarti cheese. Repeat, beginning with 1 cup of the sauce for the 2nd and 3rd layer and ending with one cup of the sauce over the top. Sprinkle the reserved topping evenly over casserole.
2. Spray a sheet of foil with non-stick oil and cover the top of the casserole lightly. Transfer to the middle of the oven and bake for 30 minutes. Remove the foil and bake an additional 20-25 minutes until the cheese and sauce has begun to bubble up around the edges and the top is a golden brown.
3. Transfer the lasagna to a wire rack and let stand for 20-30 minutes before serving. Sprinkle with additional thyme and parsley when ready to serve.