Ingredients:
1 box lasagna noodles (not the oven ready ones)
3+ cups chicken...I sauteed up some chick and then chopped up
1 container Ricotta Cheese (15 oz i think)
1 tsp salt & pepper each
1/2 tsp garlic powder, onion powder, and italian seasoning each
1-2 jars alfredo sauce, depending on how creamy you want everything
2+ cups shredded mozzerella
1+ cup shredded parmesan
~ Combine in a large bowl: Chicken, ricotta, and seasonings...mix well. Take out a 9x13 pan and put some of the alfredo sauce on the bottom (thin layer to coat)
~ spoon some of the mixture on each lasagna noodle. Note you will want to leave the ends of the noodles bare as you will roll it up!
~ top each noodle with alfredo sauce, roll up and put into pan. Once you have all noodles rolled up and in the pan, top with remaining alfredo sauce ans sprinkle mozzerella and parmesan cheeses.
~ When you are ready to cook, cover the dish with tin foil and bake for about 20 minutes. After the timer buzzes, remove the foil and continue for 10 more minutes for a crispier top!