Cut each noodle in half, and place 1 tsp of ricotta cheese mixture on end and roll, placing into the baking pans seam side down.
Divide remaining Alfredo sauce into fourths, and use 1/4 of it each in each pan (2 baking pans and 2 pie pans).
Sprinkle with 1/4 of the remaining parmesan and mozzarella and wrap with tin foil.
Bake until sauce is bubbly.
Put tbsp or two of olive oil into a grilling pan, along with some garlic for the chicken.
Heat up on medium to high heat until sizzling.
Whisk the eggs, season the flour with the starred seasonings and egg and flour the chicken breasts.
Once chicken is cooked, remove from heat, cut in slices, return to pan briefly with any remaining egg to ensure cooked throughout, and place in pie pans once egg is cooked.
Lay sliced provolone on top of chicken, coating most of it, and sprinkle with remaining cheeses and cover, placing it in oven.
Once bubbling, remove cover from lasagna.
Let the cheese get slightly browned on the top rack while the chicken cooks further.
Take it all out once browned.
Keep an eye on this as it might brown quickly, you don't want crispy noodles or burnt cheese.
Serve 4 or 5 rolls in the shape of a sun, with vegetable of choice in center.
Layer chicken slices alternating lasagna rolls, and drizzle with Alfredo sauce and sprinkle with a little parmesan.