Heat the oven to 400 degrees.
Spray an 8x13" baking pan with nonstick spray.
In a large dutch oven over medium heat, add the butter.
Once the butter is melted add the garlic, stirring occasionally for 1 minute.
Whisk in the flour and cook for 1-2 minutes or until nutty and fragrant but not brown.
Whisk in the cream and milk.
Add the salt, bay leaf and nutmeg and simmer for 10 minutes.
Add the 1/2 cup pecorino and 1/3 cup swiss cheeses and cook an additional 5 minutes.
Remove from the heat.
In a nonstick pan over medium heat add the butter.
Once melted stir in the bread crumbs and stir occasionally until lightly golden.
Scoop 1/3 cup of of the sauce in the bottom of the dish.
Add 4 lasagna noodles to cover the bottom of the dish.
Scoop 2/3 cup more of the sauce on top f the noodles followed by a scoop of the chicken and ham, 1/2 cup swiss and a pinch of pecorino cheese.
Repeat with another set of noodles, sauce, meats and cheeses until you get to the final noodle layer then end with sauce and all of the cheeses including the mozzarella.
Bake for 20 minutes with foil that has been sprayed with nonstick spray over the top.
After 20 minutes remove the foil, top with breadcrumbs and bake an additional 20 minutes until the cheese is gooey and noodles are soft.
Let sit 10 minutes and serve.