Ingredients
- 9 lasagna noodles
- 2 ½ cups alfredo sauce
- 2 cups cooked, shredded chicken
- oregano
- garlic salt
- 3 cups shredded Mozzarella
Directions
- Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan.
- Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente.
- Drain and rinse the noodles with cold water to prevent them from sticking to each other.
- Then, lay out each noodle individually and blot dry with a paper towel.
- Spread about 2 tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands.)
- Sprinkle oregano and garlic salt on top of sauce.
- Take 1/9 of the shredded chicken and spread it out evenly over each noodle.
- Add approx. 3 tbs. cheese. To roll up, start at one end and roll the noodle over the toppings.
- You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
- Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.
- Once they are all in the pan, pour the remaining alfredo sauce over the top.
- Top with remaining cheese.
- Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.