Ingredients

For the Roll-Ups:

• 9-12 lasagna noodles (cook extra in case some break)

• 15 ounces ricotta cheese

• 8 ounces cream cheese, softened

• 10 ounces frozen chopped spinach, thawed and well-drained

• 1 1/2 cups cooked shredded chicken (rotisserie works well)

• 1 1/2 cups shredded mozzarella cheese, divided

• 1/2 cup freshly grated Parmesan cheese

• 1 large egg

• 1 tablespoon minced garlic

• 2 tablespoons Italian seasoning

• 1 tablespoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons thinly sliced green onions

For the Alfredo Sauce:

• 1/2 cup butter

• 8 ounces cream cheese, cut into pieces

• 3/4 cup freshly grated Parmesan cheese

• 3/4 cup whole milk

• Salt and pepper to taste

For Assembly:

• 15 ounces jarred Alfredo sauce (or homemade)

• Fresh parsley for garnish

Instructions

Prepare the Noodles:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook lasagna noodles according to package directions until al dente.

2. Drain noodles and rinse with cold water to stop cooking. Lay flat on a clean kitchen towel to prevent sticking.

Make the Filling:

3. In a large bowl, combine ricotta cheese, softened cream cheese, Italian seasoning, onion powder, minced garlic, salt, and pepper. Mix until well blended.

4. Squeeze excess water from thawed spinach using paper towels or a clean kitchen towel. Add drained spinach to the cheese mixture along with the egg.

5. Fold in cooked shredded chicken, 1 cup of mozzarella cheese, Parmesan cheese, and green onions. Mix until evenly combined.

Prepare Homemade Alfredo (if making):

6. In a medium saucepan over medium heat, melt butter. Add cut-up cream cheese, stirring until smooth and melted.

7. Whisk in Parmesan cheese until incorporated, then gradually add milk, stirring constantly until creamy. Season with salt and pepper to taste.

Assemble the Roll-Ups:

8. Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish.

9. Place one lasagna noodle on a flat surface. Using a 3-tablespoon scoop, spread about 6 tablespoons of filling down the center of the noodle, leaving about 2 inches at each end.

10. Starting from one end, carefully roll up the noodle. Place seam-side down in the prepared baking dish. Repeat with remaining noodles and filling.

Final Assembly and Baking:

11. Pour remaining Alfredo sauce evenly over all roll-ups. Sprinkle with remaining 1/2 cup mozzarella cheese.

12. Cover with foil and bake for 35-40 minutes, or until sauce is bubbly and cheese is melted. For a golden top, remove foil and broil for 1-2 minutes if desired.

13. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.