• Preheat oven to 375°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large pot, cook lasagna noodles al dente according to package directions. When cooked, drain and place noodles flat onto a counter lined with wax paper or parchment.

Alfredo Sauce

• Melt the butter in a medium saucepan over medium heat. Whisk in cream and bring just to a boil. Reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper, and cook for another 2 minutes until cheese is fully melted, stirring constantly. Remove from heat. *If sauce is too thin, put a half cup into a bowl and mix with the tablespoon of flour before whisking it back into the pan.

Filling

• In a large skillet melt the 2 tablespoons of butter and olive oil. Add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way the mushrooms and onions are sufficiently cooled before mixing them the cheeses.)
• Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture. Toss well to combine.
• Spread 1/3 cup of the chicken mixture onto each lasagna noodle, and roll tightly.
• Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
• Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining 1/2 cup of mozzarella, and bake for an additional 5 minutes.