Preheat your oven to 350°F. This ensures that your roll-ups will bake evenly. While the oven is heating, spray the bottom of a 9×13-inch casserole dish with nonstick spray to prevent sticking.
Spread a thin layer of Alfredo sauce on the bottom of the dish. This layer not only adds flavor but also keeps the bottoms of your lasagna roll-ups moist while baking.
Now, let's cook the lasagna noodles. Cook them according to the package directions until they are al dente. Once cooked, drain the noodles and rinse them with cold water to prevent them from sticking together.
In a large mixing bowl, combine half of the Alfredo sauce, shredded chicken, ½ cup of mozzarella, ¼ cup of Parmesan, garlic powder, lemon zest, and Italian seasoning. Mix everything together until the ingredients are evenly distributed.
Lay the cooked lasagna noodles on a clean work surface. Pat them dry with a paper towel to remove excess moisture.
Now, take a generous portion of the chicken mixture and spread it evenly over each noodle, leaving a little space at the ends. Carefully roll each noodle up, starting from one end to the other, to form a tight roll.
Place each roll seam side down in the prepared casserole dish. You can fit them snugly, but make sure they're not overcrowded.
Pour the remaining Alfredo sauce evenly over the top of the rolls. Make sure each roll is generously coated.
Sprinkle the remaining mozzarella and Parmesan cheese on top of the rolls. This will create a bubbly, cheesy crust as they bake.
Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes or until the chicken is warmed through and the cheese is melted and golden.
For an extra crispy cheese topping, broil for the last 2 to 3 minutes of cooking time. Keep a close eye on it to prevent burning.
Once done, remove the dish from the oven and garnish with fresh parsley. Serve immediately and enjoy!
