Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean surface.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well blended.
Spread about 1/4 cup of the ricotta mixture evenly over each lasagna noodle. Top with shredded chicken and a sprinkling of mozzarella cheese.
Gently roll up each noodle and place seam-side down in the prepared baking dish.
Pour the Alfredo sauce evenly over the roll-ups. Sprinkle any remaining mozzarella cheese on top.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden brown.
Let it rest for a few minutes before serving. Garnish with additional parsley if desired.
Variations & Tips
You can add a bit of spinach to the ricotta mixture for some extra greens, or try using different cheeses like Asiago or Gruyère for a unique flavor twist. For a lighter version, consider using whole wheat lasagna noodles and a lighter Alfredo sauce made with reduced-fat milk. This recipe is quite versatile, so feel free to experiment with different meats like turkey or even a veggie version with roasted vegetables.
