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Preheat oven to 375˚.
In a medium saucepan, bring cream to a boil. Lower heat to a simmer and cook until cream is reduced by half. Add 1 tablespoon pepper, ½ cup parmesan cheese and ½ cup mozzarella cheese. Whisk until fully combined. Reserve.
In a food processor, combine ricotta, parsley, lemon zest and juice, eggs and remaining ½ teaspoon pepper. Reserve.
Place chicken and garlic into a food processor and pulse until ground. Fold in walnuts, salt and honey. In a medium sauté pan over high heat, heat oil and cook chicken until browned. Reserve.
Spread a thin layer of ricotta mixture in the bottom of a 13x9-inch pan. Layer as follows: noodles, ⅓ ricotta mixture, ⅓ chicken, ⅓ sauce. Repeat two times ending with sauce. Top with remaining parmesan and mozzarella. Cook for 40-50 minutes or until cheese is melted and browned. Remove from oven and allow to rest for 10 minutes before cutting.
TIP: If using traditional lasagna noodles: Cook according to packaging instructions, drain and rinse under cool water.