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PdfPreheat oven to 350 degrees. Spray a 9x13 pan with cooking spray and set aside.
Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
While noodles are cooking, pour olive oil in frying pan. Salt and pepper chicken, cook until cooked through in frying pan. Let the chicken sit a few minutes, then shred.
In a medium saucepan, add butter, cream, and cream cheese. Cook over medium heat and whisk until melted. Add garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add grated parmesan cheese. Bring to simmer and continue to cook for 3-5 minutes or until it starts to thicken.
Line the bottom of the 9x13 pan with 1 cup of Alfredo sauce.
Spread 2 tbs. of sauce over each noodle. Take shredded chicken and bacon and spread evenly over each noodle. Also spread 3 tbsp. of mozzarella cheese over each noodle. Carefully roll up each noodle and place in pan, seam side down.
Pour remaining Alfredo sauce over the noodles. Top with remaining cheese. Can use extra bacon as garnish. Bake at 350 degrees for about 30 minutes, until heated through and cheese is bubbly.