Cooking Instructions:

• 1. Start by boiling a large pot of salted water. Once it’s at a rolling boil, carefully add the lasagna noodles and cook according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool slightly.
• 2. In a large mixing bowl, combine the cooked shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until well combined.
• 3. Spread about 1/4 cup of Alfredo sauce evenly across the bottom of your baking dish. Take one lasagna noodle and lay it flat. Spoon a generous amount of the chicken and cheese filling along one end of the noodle. Carefully roll the noodle up, starting from the filled end. Place the roll seam-side down in the baking dish. Repeat this process with the remaining noodles and filling.
• 4. Once all the roll-ups are in the baking dish, pour the remaining Alfredo sauce over the top, ensuring each roll is generously coated. Sprinkle the remaining mozzarella cheese over the sauce, creating a lovely cheesy layer on top.
• 5. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
• 6. Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and serve warm.