Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat oven to 400 degrees.
Set aside cooked lasagna noodles in a large bowl or strainer. Set aside shredded chicken in a medium bowl. In another medium bowl, whisk together the pesto, ricotta, 2 eggs, garlic, basil, parsley, salt and pepper, 1 cup of shredded mozzarella, and ½ cup of shredded parmesan.
On a cutting board, lay out one noodle at a time and spread about 3-4 Tbsp of ricotta mixture onto each noodle. Sprinkle shredded chicken over the top. Starting at one end, gently roll up the lasagna noodle, and place it into a sprayed non-stick 13×9 inch baking dish, with the seam end down to hold the noodle together. Repeat until all the noodles are used, or you run out of other ingredients.
Pour the jar of Prego Fresh Cream Alfredo over the top of the noodles, and top with remaining mozzarella cheese and parmesan. Bake for 35-40 minutes, or until the top of the cheese is bubbly and golden brown and the cream alfredo is bubbling. Remove from the oven and let set 10 minutes before serving. Top with more fresh basil or parsley if desired.