Chicken Alfredo Lasagna Roll-Ups

8–10 lasagna noodles

2 cups cooked chicken, shredded

1 cup ricotta cheese

1½ cups shredded mozzarella cheese (divided)

½ cup grated Parmesan cheese

2 cups Alfredo sauce (store-bought or homemade)

1 tsp Italian seasoning

½ tsp garlic powder

Salt & black pepper to taste

2 tbsp fresh parsley (optional, for garnish)

 Cook the Noodles

Bring a large pot of salted water to a boil.

Cook lasagna noodles according to package directions until al dente.

Drain and lay flat on parchment or foil to prevent sticking.

 Prepare the Filling

In a bowl, mix together:

Shredded chicken

Ricotta cheese

1 cup mozzarella

Parmesan cheese

Italian seasoning

Garlic powder

Salt and pepper

Mix until well combined.

 Assemble the Roll-Ups

Preheat oven to 375°F (190°C).

Spread about ½ cup Alfredo sauce on the bottom of a 9×13 baking dish.

For each noodle:

Spread 2–3 tablespoons of the chicken mixture evenly across the noodle.

Roll it up tightly.

Place seam-side down in the baking dish.

Repeat with remaining noodles.

 Add Sauce & Cheese

Pour remaining Alfredo sauce over the roll-ups.

Sprinkle remaining ½ cup mozzarella evenly on top.

 Bake

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10–15 minutes, until bubbly and golden.

Let rest 5–10 minutes before serving.