• Spray a 9x13-inch baking dish with nonstick spray. Set aside.

Caramelized Onions

• To a large skillet over medium heat, add oil and butter. After the butter has melted, add onions and saute for 30 minutes, stirring occasionally, until very tender and brown or caramel color. Add salt and pepper. Stir to combine.
• Remove from heat and set aside while you prepare the remaining ingredients.
• Preheat the oven to 350°F.

Sauce

• Wipe out the skillet. Then, to the same skillet over medium heat, add butter. Heat until completely melted.
• Add the garlic, salt, pepper, crushed red pepper, and heavy cream. Over medium-high heat, continue to heat the mixture, stirring occasionally until it comes to a slow rolling boil.
• Reduce heat and boil gently until the mixture begins to thicken (about 8 minutes).
• Remove from heat and stir in 1 cup of parmesan cheese.
• Set aside while you prepare the filling.

Roll-Ups

• Line a work surface with a sheet of parchment paper.
• Place the cooked lasagna noodles onto the parchment paper.
• In a large bowl combine, ricotta, chicken, 1 cup of Gruyere cheese, and ½ cup of parmesan cheese. Mix well.
• Divide the filling mixture evenly among the lasagna noodles (about ⅓ cup of mixture per noodle), spooning it onto each noodle and spreading it out.
• Top with about 2 tablespoons spinach. Then, divide the caramelized onions equally between each noodle.
• Roll each noodle around the filling, starting at one end and rolling it up tightly. Transfer to the prepared baking dish, seam side down.
• Pour the sauce over the noodles, covering them completely. Top with the remaining cup of Gruyere cheese.
• Bake for 30-35 minutes, or until cheese is melted and bubbly.
• Serve garnished with parsley.