Step 1

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray; set aside

Step 2

Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)

Step 3

In the meantime, make the Alfredo sauce:Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.

Step 4

Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and crushed red pepper flakes; whisk until combined and smooth.

Step 5

Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

Step 6

Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat.

Step 7

Make the Filling and Assemble:Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.

Step 8

In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and 1/4 cup of the Alfredo sauce until combined.

Step 9

Spread 1/9th of the mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up in a jelly-roll fashion.

Step 10

Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining 1/2 cup mozzarella cheese.

Step 11

Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.

Step 12

Sprinkle with some fresh chopped parsley, serve and enjoy!

Step 13

NOTE: for recipe variations, tips, and proper storage, refer to the full article. And don't miss the video for visual instruction.