When hot, add 1 tablespoon garlic and cook until fragrant, about 2 minutes.
Add spinach and cook until wilted. Set aside to cool.
When spinach is cool enough to handle, drain out extra oil and moisture on a paper towel. Set aside
In a large mixing bowl, add ricotta, eggs, lemon juice, and salt and whisk until blended.
Fold in spinach. Set aside.
For the Alfredo Sauce
In a large pot, melt butter over medium heat.
Add garlic and cook until fragrant.
Stir in cream, and continue cooking, stirring often, until hot and steaming (but not yet boiling).
When cream is hot, stir in parmesan until melted. Set sauce aside.
Preheat oven to 350°F.
In the bottom of a 9"x13" baking dish, scoop about ½ cup sauce and spread evenly.
Next add 4 lasagna noodles.
On top of the noodles, layer a third of the ricotta mixture, a third of the chicken, a third of the tomatoes, a quarter of the mozzarella, and a quarter of the Alfredo sauce. Repeat the layers twice more.
For the final layers, repeat the noodles with the remaining 4, then top with remaining Alfredo and mozzarella. Top with parsley.
Bake in a 350°F oven for about 45 minutes until heated through and cheese on top is lightly browned, melted, and bubbly.
Let set for 20-30 minutes before serving.
Don't let cream boil. It will make it curdle and separate for a not-very-creamy sauce.