Heat your oven to 375°F (190°C) before using it. Grease a baking dish that measures 9 by 13 inches and put it aside.
Boil the lasagna noodles following the instructions on the package until they are firm but tender. Empty the liquid and place them flat on a clean surface.
In a bowl, mix together the cooked chicken, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Stir thoroughly.
Put a little Alfredo sauce on each lasagna noodle.
Put a lot of the chicken mix on each noodle and spread it out evenly.
Roll each noodle carefully and place them with the seam facing down in the baking dish.
Pour the rest of the Alfredo sauce on top of the rolled noodles, making sure they are all well coated.
Put the rest of the mozzarella and Parmesan cheese on top.
Put foil on top of the dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Take off the cover and bake for 5-10 more minutes, or until the cheese turns golden brown.
Add more chopped parsley on top if you want before serving.
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Wrap potatoes in tin foil and put in crock pot. Enjoy this lip-smacking result
