Ingredients:

  • 9 lasagna noodles (regular or no-boil)
  • 2 cups (480 ml) cooked chicken, shredded or diced
  • 2 cups (480 ml) Alfredo sauce
  • 1 ½ cups (170g) shredded mozzarella cheese
  • 1 cup (225g) ricotta cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • Fresh parsley or basil, for garnish (optional)
  • cooking spray

Instructions:

  1. If using regular noodles, cook according to package instructions until al dente. Drain well and lay flat on parchment or foil, lightly sprayed with cooking spray.
  2. In a medium bowl, combine the cooked chicken, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well.
  3. Preheat oven to 375°F (190°C/Gas Mark 5). Spread about 3 tablespoons of Alfredo sauce over each noodle. Spread chicken-cheese filling on top.
  4. Carefully roll each noodle up tightly, starting from one end.
  5. Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish. Place rolls seam-side down. Spoon remaining Alfredo sauce over rolls. Sprinkle mozzarella cheese on top.
  6. Cover with foil. Bake for 25 minutes. Remove foil and bake for 5 minutes, until cheese is bubbly.
  7. Remove from oven and let cool for 5 minutes. Garnish with parsley or basil. Serve hot.