Ingredients:
For the Alfredo Sauce:
2 cups heavy cream
1 cup Parmesan cheese, grated
4 tbsp unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
For the Roll-Ups:
9 lasagna noodles, cooked al dente
2 cups cooked chicken, shredded (rotisserie works well)
1 ½ cups ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped (optional)
Instructions:
For the Alfredo Sauce:
Make the Alfredo sauce: In a saucepan over medium heat, melt butter and sauté garlic until fragrant (about 1 minute). Stir in heavy cream and bring to a simmer. Gradually add Parmesan cheese, whisking until smooth. Season with salt and pepper. Set aside. 
For the Roll-Ups:
Prepare the filling: In a bowl, mix shredded chicken, ricotta cheese, egg, 1 cup mozzarella, Parmesan, and optional parsley. 
Assemble the roll-ups: Spread about 2 tablespoons of the filling onto each lasagna noodle. Roll each one up and place seam-side down in a greased baking dish. 
Add the sauce: Pour half of the Alfredo sauce into the bottom of the baking dish. Arrange the roll-ups on top, then pour the remaining sauce over them. 
Bake: Preheat the oven to 375°F (190°C). Sprinkle the remaining 1 cup of mozzarella cheese over the roll-ups and cover with foil. Bake for 25-30 minutes, uncover, and bake for an additional 5-10 minutes until bubbly and golden. 
Serve: Let cool slightly before serving. Garnish with more Parmesan and parsley if desired. Enjoy! 
This recipe makes about 4 servings. It’s creamy, cheesy, and a perfect twist on classic lasagna