Chicken Alfredo Lasagna

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.

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.

In a large bowl, beat the egg.

Add the ricotta, 3/4 cup of the Parmesan cheese, and parsley. Mix until well combined.

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.