(Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
Empty the sauces into different pans (red in one white in another).
Let the sauces reduce on the stove.
Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
Add egg to ricotta cheese.
Boil the noodles.
Grease the pan with butter.
Put down a layer of noodles (3 noodles across the bottom should work).
Flip a coin to choose which sauce you start with.
If you start with red sauce, spoon a layer of sauce on the noodles.
Put some mozzarella on top and put the next layer of noodles on.
For white sauce, pour some of the sauce on (evenly distribute meat).
Then spoon on some ricotta cheese and put the next layer of noodles on.
Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
Put some foil over it and put it in the fridge overnight.
Day of --.
Preheat oven to 350°F.
Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.