Preheat oven 350 degrees F.
Bring large pot of water to a boil for the noodles.
While the water comes up to a boil, start your marinara sauce: Saute the onion and garlic in 1 tsp extra virgin olive oil until softened. Add the tomatoes, salt, pepper and basil. Let simmer.
If your pot of water is now boiling, cook the lasagna noodles according to package al dente directions. Remove it from water immediately after it hits the al dente stage. You want them flexible enough to roll, but if they're too soft they will fall apart. They will also continue cooking in the oven later.
Meanwhile, while noodles are cooking, prepare the White Alfredo Sauce. Place all ingredients into a high speed blender and puree until smooth. Set aside.
In a large bowl, mix together all of the filling ingredients.
Pour about ¼ cup of the marinara sauce in the bottom of 9x13 pan.
When noodles are done, lay them out flat on a cutting board or work surface. Place the filling all along the length of the noodle leaving an inch or two at the end...should be about 2-3 tbsp of filling each.
Gently roll up each noodle. Be careful not to press down or roll too tightly (if you do, the filling will squish out).
Place each rollup in the pan. Cover them with the remaining marinara (though you may not use it all).
Bake for about 30 minutes until heated through.