Place chicken in a bowl. Add cajun seasoning. Toss to coat. Season with salt and pepper.

Heat 1 tablespoon oil in a large frying pan over medium-high heat.

Add chicken. Sauté, stirring occasionally, for about 5-6 minutes or until chicken is browned and cooked through.

Remove from pan. Shred chicken. Set aside.

To the same pan, add mushrooms and spinach.

Sauté, stirring, for 2-3 minutes or until the mushrooms are tender and spinach is wilted. Remove from pan. Set aside. 

To the same pan, add 1 tablespoon oil.

When oil is hot, add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent.

Add butter, cream cheese and cream. Stir to combine. Simmer for about 2 minutes.

Add cajun seasoning, Italian seasoning, lemon juice and grated parmesan. Stir to combine. Season with salt and pepper. Simmer for about 2-3 minutes.

Reserve 1 and ½ cups of sauce.

Add chicken and vegetables to the pan. Stir to combine. Remove from heat. Set aside. 

Boil water in a large saucepan over medium high heat. Season with salt.

Add lasagna sheets. Cook for about 6-7 minutes or until al dente.

Remove sheets from water.

Place them on a baking sheet in a single layer.

Preheat oven to 200 C / 400 F. 

Place one lasagna sheet on a work surface. Spread with 3 tablespoons chicken alfredo sauce. Roll. Repeat with the remaining lasagna sheets and chicken alfredo sauce. 

Spread ½ cup reserved alfredo sauce on the base of a large baking dish.

Arrange the lasagna rolls in a single layer.

Top with remaining reserved alfredo sauce and mozzarella.

Cover the baking dish with aluminum foil. Cook for 12-15 minutes.

Remove foil and broil for 4 minutes.

Garnish with parsley. Serve warm.