12 dry lasagna noodles, cooked per package instructions, drained and dried
2 (15 ounce) jars Alfredo sauce
4 cups cooked chicken, shredded or chopped
2 cups shredded mozzarella
1/2 cup grated parmesan
1 tsp garlic powder
1/2 tsp dried Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon zest
fresh chopped parsley for garnish
Spray bottom of a 9×13 baking dish with spray oil. Spread 1/4 bottle of Alfredo sauce in bottom of baking dish, spread evening. In a large bowl, mix remaining 3/4 bottle of Alfredo sauce, chicken, 1/2 cup mozzarella, 1/4 cup parmesan, and seasonings. Stir until well combined. Place noodles on a clean work surface. Divide chicken mixture evenly over the noodles, then roll each one up and place, seam down, in the baking dish. Pour second bottle of Alfredo sauce evenly over the roll ups. Top with remaining cheeses. Cover with aluminum foil and bake at 350 degrees about 20 minutes.
Remove foil and bake another 10 minutes. Sprinkle with parsley and serve.
