Chicken Alfredo Rolled Lasagna

These were delicious.

They went great with

garlic cheese sticks!

Ingredients:

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese

1 1/2 cups ricotta cheese

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper (more if desired)

1 jar garlic alfredo pasta sauce (prefer Bertolli)

1 lb. Shredded chicken, cooked

12 lasagna noodles, cooked

Parsley flakes, optional

Instructions:

Mix together shredded cheeses - Set aside 1 cup for topping.

Mix in egg, ricotta cheese, salt, and pepper. Blend well.

Add in chicken.

Set aside chicken mixture.

Lay 1 lasagna pasta flat and cut in half.

On each half piece of pasta, spoon approx. 2 tablespoons chicken mixture at end.

Roll up and place in 13” x 9” baking pan.

Repeat until pan filled.

Spread garlic alfredo sauce over top.

Cover with cheese mixture that was set aside.

Sprinkle with parsley flakes, if desired.

Bake at 350° for 20 minutes.