Cook the lasagna sheets

• Boil the lasagna sheets in salted water until al dente.
• Drain and lay them flat on a clean surface.

Season and cook the chicken

• Season the chicken with Italian seasoning, garlic powder, onion powder, black pepper and salt.
• Cook in a frying pan until golden and cooked through.
• Shred the chicken and set aside.

Make the Alfredo sauce

• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook until fragrant.
• Pour in the heavy cream and whisk in the cream cheese and parmesan.
• Season with salt, pepper and Italian seasoning and simmer until thickened.

Prepare the ricotta filling

• In a mixing bowl, combine the ricotta, egg, half of the mozzarella, some parmesan, parsley and seasonings.
• Fold in the shredded chicken.

Roll the lasagna

• Spread the ricotta and chicken filling over each lasagna sheet.
• Roll each sheet up tightly and place seam-side down in a baking dish.

Assemble and bake

• Pour the Alfredo sauce over the rolls.
• Top with the remaining mozzarella and parmesan.
• Bake at 180 °C until bubbly and golden.

Serve

• Garnish with chopped parsley and serve hot.