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Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions. Drain and set aside to cool slightly.
Make the Filling:
In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, dried basil, salt, and pepper. Mix until everything is well combined.
Assemble the Rolls:
Spread a layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
Lay a cooked lasagna noodle flat on a work surface. Spread a generous amount of the chicken mixture on the noodle.
Roll up the noodle and place it seam-side down in the baking dish. Repeat with the remaining noodles.
Top the Rolls:
Once all the rolls are in the baking dish, pour the remaining Alfredo sauce over the top and sprinkle with the remaining mozzarella cheese.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish and Serve:
Garnish with chopped parsley and serve immediately.
Serving and Storage Tips:
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