In a large bowl fold together the cooked lobster chunks, chopped garlic, 1 cup mozzarella cheese, and both tubs of ricotta, Parmigiano-Reggiano cheese, 2 eggs, basil, thyme and rosemary. Season with salt and pepper. Coat the bottom of a large, 3-inch deep roasting pan with about 11/2 cups of the Alfredo sauce and top with one layer of pasta sheets. Spoon in an even layer of the lobster cheese mixture (about ½-inch thick), sprinkle with both mozzarella and Parmesan cheeses and ½ cup sauce. Repeat these steps twice for a three-layer lobster lasagna. Top with remaining sauce and all cheeses and bake covered for one hour. Remove cover and continue to bake until cheese is golden, about 20-30 minutes. Remove from oven and allow to rest for at least 15 minutes before serving.