9-12 lasagna noodles
2 1/2 cups Alfredo sauce
2 cups cooked, shredded chicken
3 cups shredded Mozzarella, or cheese of you choice
Spray a 9×13 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil water in a large pan, cook lasagne noodles until al dente. Be sure to add salt to your water so that they won’t stick together. I lay out wax paper on my counter and immediately take the noodles out of the water one out a time and lay them on the wax paper. I don’t drain the water and then take the noodles out to prevent sticking together and tearing.
Spread about 2 tbs Alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take shredded chicken and spread out evenly over each noodle. Add approx 3 tbs cheese. To roll up, start at one end and roll the noodle over the toppings. Be gentle while rolling to not squish out the inside.
Place the roll-ups in the pan, one by one, seam side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese in completely melted on top.