• Preheat oven to 350° F.
• Place a few long sheets of wax paper onto a clean work surface, and spray with cooking spray. In a large pot, cook lasagna noodles according to manufacturer's directions. Drain and place noodles flat onto the wax paper while you cook the sauce.

Roasted Garlic Alfredo Sauce

• To roast the garlic, follow these directions.
• Remove the cloves by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.
• In a small saucepan, on low to medium heat, melt the 1/2 cup of butter. Add 3 1/2 cups of the heavy cream and roasted garlic. Heat to very warm, but DO NOT boil.
• Mix in the 2 1/2 cups freshly grated Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
• To thicken the sauce, whisk together the 2 tablespoons flour and 1/2 cup heavy cream together in a small bowl. Add the flour mixture to the saucepan and stir while continuing to heat on medium low until mixture thickens, about 7-10 minutes.

Ricotta Mixture

• In a large bowl, beat the egg.
• Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

Lasagna Assembly

• Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil.
• Place a thin layer of sauce on the bottom of the pan, about a half cup (just enough to lightly coat the bottom.
• Put 4 lasagna noodles on top of the Alfredo sauce.
• Spread 1/3 of the ricotta mixture over the noodles. 
• Spread 1/3 of the chicken (about 1 cup) over the ricotta.
• Evenly distribute 1 cup of the mozzarella over the chicken.
• Completely cover with about 1 cup of sauce, making sure to spread it to the corners and along the edges.
• Place 4 lasagna noodles over the sauce, and repeat the order of layering, so that you have three complete layers of filling.
• Place lasagna noodles over the final filling layer and cover with the remaining sauce. 
• Sprinkle remaining mozzarella and parmesan cheeses over the sauce.
• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table.
• Bake for 50 minutes or until bubbly. If you should notice cheese beginning to brown too quickly before it has finished baking, cover lightly with a sheet of aluminum foil.