Chicken Alfredo Lasagna Rolls

• Meat

  • 2 cups Chicken, cooked and chopped

• Produce

  • 2 cloves Garlic

• Refrigerated

  • 1 Egg

• Condiments

  • 1 jar Bertolli alfredo sauce

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1 tsp Italian seasoning

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta cheese

Found on belleofthekitchen.com

Description

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• ½ cup parmesan cheese (divided)
• 2 cloves garlic, minced
• 1 tsp italian seasoning
• 2 cups cooked and chopped chicken
• 1 jar Bertolli Alfredo Sauce
• 1½ cups shredded mozzarella cheese

Directions

• Preheat oven to 350 degrees. Spray a baking dish with cooking spray and set aside.
• In a small bowl, mix together the ricotta cheese, egg, ¼ cup parmesan cheese, garlic, and italian seasoning. Set aside.
• Spread out cooked lasagna noodles on a clean, flat surface (I used a cutting board). Spoon 1 heaping tablespoon of ricotta mixture down the center of each noodle. Sprinkle with chicken, then top with a drizzle of Alfredo sauce, about 1 tablespoon for each noodle. Roll up each noodle, then place seam side down in prepared baking dish. Top with remaining Alfredo sauce then sprinkle with mozzarella and remaining ¼ cup of parmesan cheese.
• Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly. Enjoy!