Combine the shredded chicken, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, chopped parsley, and a pinch each of salt and pepper in a mixing dish. Be sure that all of the ingredients are combined by thoroughly mixing the mixture.
2nd Step
To melt the butter, place it in a pot and cook it over medium. After adding the heavy cream, bring the mixture to a low simmer.
3rd Step
While continuously whisking, gradually add the grated Parmesan cheese until the sauce reaches a smooth and creamy consistency. Salt and pepper may be added to taste as a seasoning. Take the pan from the heat, and put it aside.
4th Step
On a clean work surface, arrange the cooked lasagna noodles in a single layer. On top of each noodle, spread a good portion of the chicken and cheese mixture so that it is equally distributed. The noodle should be rolled up firmly, then placed in the baking dish with the seam side down.
5th Step
Once the Alfredo sauce has been created, pour it over the wrapped lasagna noodles and make sure that each roll is coated with sauce. The last of the shredded mozzarella cheese should be sprinkled on top of the dish.
6th Step
To get the oven ready, preheat it to 375 degrees Fahrenheit (190 degrees Celsius). Bake the cheese mixture with the baking dish covered in aluminum foil for about 20 to 25 minutes, or until the cheese is melted and bubbling.
7th Step
After the lasagna rolls have been cooked for the first amount of time, remove the aluminum foil and return them to the oven for an additional 5-10 minutes, or until the cheese is golden and somewhat crispy. After removing it from the oven, let it cool for a couple of minutes before serving.
8th Step
