Chicken Alfredo Lasagna

0 In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
1 Gradually stir in Alfredo sauce.
2 Bring to a simmer over medium heat.
3 Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
4 In a small bowl, combine the ricotta cheese, 1/4 cup Parmesan cheese, egg, and herbs.
5 Add a few spoonfuls of the Alfredo sauce mixture to the bottom of a lasagna pan.
6 Put 3 cooked lasagna noodles in a layer over the top.
7 Spread 1/2 of the cheese mixture over the top of the lasagna noodles.
8 Sprinkle 1/2 the chicken over that.
9 Spoon about 1/3  of Alfredo that's left over the top.
10 Sprinkle on 1/2 cup of the Mozzarella over the top.
11 Add 3 more lasagna noodles and repeat the layers.
12 Add the last lasagna noodles to the top.
13 Spread with the remaining Alfredo.
14 Sprinkle with the reserved Parmesan and the remaining Mozzarella.
15 Cover with aluminum foil and bake at 350F for 30 minutes.
16 Uncover and bake for about [timer minutes=0]10 - 15 more minutes[/timer], or until bubbly and the internal temperature is 165 to 175 degrees.
17 Remove from oven.
18 Allow to rest for [timer minutes=0]10 minutes[/timer] before cutting.
Creamy Alfredo Sauce
21 Melt the butter slowly in a saucepan. Don't let it boil up or the sauce will not set up right.
22 Whisk in the cream and simmer for about[timer minutes=0] 3 minutes.[/timer]
23 Add the garlic and the nutmeg.
24 Remove from heat and stir in the grated Parmesan.Continue to stir until the sauce is smooth and all of the Parmesan is melted.