1-Preheat your oven to 350°F. Cook the 12 dry lasagna noodles to al dente as per package instructions, then rinse them with cold water to stop the cooking and make them easy to handle.

2-Prepare the filling by combining 4 cups of shredded cooked chicken, ½ cup of shredded mozzarella cheese, ¼ cup of grated Parmesan cheese, 1 teaspoon of garlic powder, ½ teaspoon of lemon zest, and ½ teaspoon of Italian seasoning in a bowl. Mix until everything is well blended for a flavorful stuffing.

3-Spray a 9×13-inch casserole dish and spread a thin layer of the 15 ounces of Alfredo sauce on the bottom to prevent sticking and add moisture.

4-Lay each cooked noodle flat, spread the chicken mixture evenly along one side, and carefully roll it up. Place the rolls seam side down in the prepared dish.

5-Pour the remaining Alfredo sauce evenly over the rolls, then top with 1½ cups of shredded mozzarella and ¼ cup of grated Parmesan cheese for that irresistible cheesy crust.

6-Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. For a crispier top, broil for 2-3 minutes at the end, but keep an eye on it to avoid burning.

7-Once done, let the dish cool for a few minutes, garnish with chopped fresh parsley if you like, and serve warm. This step ensures the rolls hold together when you plate them.