°10 lasagna noodle
°3 cups cooked and chopped chicken
°16 ounces ricotta cheese
°1 teaspoon salt
°1 teaspoon Italian seasoning
°½ teaspoon onion powder
°Half a tsp garlic powder
°1.5 cups Alfredo sauce, chilled
°2 c mozzarella cheese
°1 c parmesan cheese
Bring pot of water to boil.
Add the lasagna noodles and cook according to package directions until done.
Drain the water from the pot and place the pasta on a flat surface.
Preheat oven 350 degrees F .In a large bowl, combine the shredded chicken, ricotta, salt, onion powder, garlic powder and Italian seasoning.
With lasagna noodles on a flat surface, spread 3 ounces of chicken mixture over each noodles. Leave a third of the pasta bare.
Pour the chicken mixture with 1-2 tablespoons of Alfredo sauce.
Starting at the end of the pasta, roll it toward the bare end of the pasta.Add 1/4 cup alfredo sauce to the bottom of a saucepan.
Put each lasagna roll in the casserole.
Pour the remaining amount of Alfredo sauce over the lasagna rolls.
Topped with shredded mozzarella cheese and Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the aluminum foil and continue baking for 10 minutes, or until the cheese has melted and comes to a boil.