Instructions

• Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
• Cook the 8 lasagna noodles according to package directions until pliable. Drain and lay the noodles flat on a sheet of parchment paper or a lightly oiled surface so they do not stick.
• In a medium bowl, combine 3 1/2 cups shredded cooked chicken, the 15-ounce container ricotta cheese, 1/4 cup freshly shredded Parmesan cheese (half of the 1/2 cup), the 3 sliced green onions, 1 1/2 teaspoons dried Italian seasoning, 1 teaspoon salt, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon black pepper, 1/4 cup Alfredo sauce (from the 15-ounce jar), and 1 cup shredded mozzarella cheese (from the 3 cups). Stir until evenly mixed.
• Pour 1/4 cup Alfredo sauce into the bottom of the greased baking dish and spread it evenly.
• Spread the chicken-ricotta mixture evenly over each lasagna noodle—divide the mixture into eight equal portions and leave a small border at the short ends of each noodle.
• Tightly roll each noodle from one short end to the other and place the rolls seam-side down in the prepared baking dish in a single layer.
• Pour the remaining Alfredo sauce from the jar evenly over the assembled lasagna roll-ups.
• Sprinkle the remaining 1/4 cup Parmesan cheese and the remaining 2 cups shredded mozzarella cheese evenly over the top of the rolls.
• Cover the dish loosely with aluminum foil (tent the foil so it does not touch the cheese) and bake covered for 20 minutes.
• Remove the foil and bake an additional 10 minutes, until the cheese is bubbly. If you want a more browned top, broil for 1–3 minutes more, watching closely to prevent burning.
• Remove from oven, let rest a few minutes, sprinkle with 1 tablespoon chopped fresh parsley, and serve.