Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Cheese Mixture: In a medium bowl, mix the ricotta, Parmesan, eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Set aside.

Make the Cream Sauce: In a spacious saucepan, heat the butter over medium heat until melted. Add the minced garlic and sauté for 1 to 2 minutes, or until it becomes aromatic. Gradually whisk in the flour and continue cooking for an additional 1 to 2 minutes, stirring continuously. Slowly add the milk and cream, whisking to prevent lumps. Continue cooking until the mixture thickens slightly, about 5-7 minutes. Stir in 2 1/2 cups of mozzarella cheese, season with salt and pepper, and remove from heat.

Layer the Lasagna: In a 9x13-inch baking dish, spread a thin layer of the cream sauce at the bottom. Place a layer of no-boil lasagna noodles in the dish. Spread a portion of the ricotta mixture over the noodles, followed by some spinach, chicken, halved cherry tomatoes, and basil. Drizzle with a little more cream sauce. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.

Bake: Seal the dish with aluminum foil and bake for 25 to 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serve and Garnish: Once done, remove from the oven and let the lasagna rest for 5-10 minutes before cutting. Top with fresh basil and a drizzle of balsamic glaze to enhance the flavor.