Chicken Alfredo Lasagna
- ten Lasagna Noodles
- three cups Chicken , cooked and shredded
- sixteen ounces Ricotta Cheese
- one teaspoon Salt
- one teaspoon Italian Seasoning
- half teaspoon Onion powder
- half teaspoon Garlic powder
- 1.5 cups Alfredo Sauce, jarred
- two cups Mozzarella , shredded
- one cup Parmesan , shredded
Bring a pot of water to a boil.
Add lasagna noodles and cook according to package instructions until al dente.
Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
Preheat oven to three hundred fifty degrees F.
In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
With the lasagna noodles on a flat surface spread three ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
Top the chicken mixture with one to two tablespoons of Alfredo sauce.
Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
Place each lasagna roll up into the casserole dish.
Pour the remaining Alfredo sauce over the lasagna roll ups.
Top with shredded mozzarella and Parmesan cheese.
Cover dish with aluminum foil and bake for twenty minutes.
After twenty minutes remove the aluminum foil and continue to bake for ten minutes or until the cheese is melted and bubbling.