INGREDIENTS
12 lasagna noodles cooked according to package directions
15 ounces Alfredo sauce 1 jar
4 cups shredded cooked chicken
2 cups shredded mozzarella cheese divided
½ cup grated Parmesan cheese divided
1 teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon dried Italian seasoning
Freshly chopped parsley for garnish
INSTRUCTIONS
Preheat oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce on the bottom of the dish and set aside.
15 ounces Alfredo sauce
Cook the lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking.
12 lasagna noodles
In a large bowl, mix half of the Alfredo sauce, shredded chicken, ½ cup mozzarella, ¼ cup Parmesan, garlic powder, lemon zest, and Italian seasoning together.
4 cups shredded cooked chicken,2 cups shredded mozzarella cheese,½ cup grated Parmesan cheese,1 teaspoon garlic powder,½ teaspoon lemon zest,½ teaspoon dried Italian seasoning
Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish.
Pour the rest of the sauce evenly over the rolls, then top with the remaining cheeses.
Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and cheese is melted.
For extra crispy cheese, broil for the last 2-3 minutes of cook time. Garnish with fresh parsley, serve, and enjoy.