Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish with non-stick spray.

If using traditional lasagna noodles, boil them in salted water until just al dente. Drain and lay flat on parchment paper. If using no-boil noodles, skip this step.

In a medium bowl, mix together the ricotta cheese, egg, 1/2 cup of Parmesan cheese, fresh basil, fresh thyme, and a pinch of salt and pepper. Set aside.

To make the sauce: Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Whisk in the flour and cook for 1-2 minutes to form a paste (roux).

Gradually whisk in the warm milk, about 1/2 cup at a time, ensuring the sauce is smooth before adding more. Bring to a gentle simmer and cook until thickened enough to coat the back of a spoon (about 5-7 minutes).

Remove the sauce from the heat. Whisk in the nutmeg, salt, black pepper, and 1/4 cup of the Parmesan cheese.

To assemble: Spread about 1/2 cup of the white sauce on the bottom of the prepared baking dish.

Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Drizzle 3/4 cup of white sauce over the ricotta, then sprinkle with 3/4 cup of shredded mozzarella.

Repeat the layers (noodles, ricotta, sauce, mozzarella) two more times.

Top with a final layer of noodles. Pour the remaining white sauce over the top, spreading to ensure the noodles are completely covered. Sprinkle with the remaining mozzarella and the last 1/4 cup of Parmesan cheese.

Cover the baking dish loosely with aluminum foil (spray the underside with non-stick spray so the cheese doesn't stick). Bake for 35 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.

Let the lasagna rest for 15-20 minutes before slicing and serving. Garnish with additional fresh thyme or basil if desired.