| Ingredients | |
|---|---|
| 3 C | shredded chicken (cooked) |
| 16 oz | ricotta cheese |
| 10 | lasagna noodles (cooked) |
| 1½ C | alfredo sauce |
| 2 C | shredded mozzarella |
| 1 C | parmesan |
| 1 tsp | salt |
| ½ tsp | onion powder |
| ½ tsp | garlic powder |
| 1 Tbsp | italian seasoning |
Directions
- Preheat oven to 350.
- Combine chicken, ricotta cheese, salt, onion powder, garlic powder, and italian seasoning.
- Lay lasagna noodles on a flat surface, spread 3oz of chicken on each, leaving 1/3 of the noodle bare.
- Top the noodles with 1-2 T of alfredo sauce.
- Roll up the noodle towards the bare end.
- Put 1/4 C Alfredo sauce in the bottom of casserole dish. Add all rolled noodles.
- Cover with remaining alfredo sauce.
- Top with shredded mozzarella and parmesan cheeses.
- Cover with foil and bake for 20 mins.
- Remove foil and bake an additional 10 minutes, until cheese is melted and bubbling.