- 9 lasagna noodles, cooked according to package instructions
- 2 cups rotisserie chicken, shredded
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- One 14.5 ounce jar alfredo sauce
Preheat oven to 350°F and grease a 9×9-inch square pan; set aside.
In a medium-sized mixing bowl, combine the chicken, ricotta and 1 cup of the mozzarella cheese.
Lay the 9 lasagna noodles out on a cutting board or pan and divide the chicken mixture between the noodles.
Roll up the noodles and place into the prepared pan.
Pour the alfredo sauce over the top of the rolls and then sprinkle the remaining mozzarella cheese.
Bake for 25 minutes and enjoy!