Chicken Alfredo Lasagna Rolls
9 lasagna noodles
2 1/2 cups alfredo sauce
2 cups chicken, cooked and shredded
3 cups Mozzarella cheese, grated
Cook lasagna noodles as directed. Drain and rinse with cold water to prevent them from sticking to one another. Lay out each noodle individually on a paper towel, and allow to dry. Preheat oven to 350 F. Spray a 9 x 9 cooking dish with non stick spray. Pour 1/2 cup alfredo sauce into the pan and tilt the pan to cover the bottom. On lasagna noodle, spread 2 tablespoons alfredo sauce, and then sprinkle oregano and garlic salt over noodle. Take 1/9 of the shredded chicken and spread it evenly over the noodle. Cover with 3 tablespoons of cheese. Start at one end of the noodle and roll up, being careful to keep all of the ingredients inside the noodle. Place the noodle in the pan, seam side down so they do not come undone. Once all of the noodles are in the pan, pour the remaining sauce over the top. Sprinkle the remaining cheese over the sauce. Bake for 30 minutes or until the cheese is completely melted. Can broil the last 5 minutes in order to make the cheese toasty on top. Makes 9 servings.