Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the minced garlic, Italian seasoning, and crushed red pepper flakes (if using) and sauté for 2–3 minutes until fragrant.
Add the ground chicken, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
Return the same skillet to medium-high heat and add 1 tablespoon olive oil. Add the whole-wheat panko and cook, stirring frequently, until the crumbs are golden and crispy. Remove from heat and transfer to a small bowl.
Boil the lasagna noodles according to package directions. Drain and lay flat to prevent sticking.
In a large bowl, combine ricotta, the whole egg plus egg yolk, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon chopped parsley, and 2 tablespoons chopped basil. Stir until smooth and set aside.
Preheat the oven to 375°F (190°C). Spread one quarter of the marinara sauce over the bottom of a 9x13 pan.
Assemble the lasagna in three layers: place 4 noodles over the sauce, spread one-third of the cooked chicken over the noodles, spoon 1/4 cup marinara, spread 1/2 cup of the ricotta mixture, and sprinkle 1/4 cup mozzarella. Repeat two more times.
Top the final layer of noodles with the remaining chicken, the rest of the marinara, remaining ricotta, remaining mozzarella, the toasted panko crumbs, and finish with the grated Parmesan.
Cover the pan tightly with lightly oiled foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 15 minutes until bubbly and golden.
Let the lasagna rest for 10 minutes before cutting. Garnish with chopped fresh basil and parsley and serve.
