8 Lasagna noodles
2 cups cooked and shredded chicken (I used rotisserie)
2 cups shredded lowfat mozzarella cheese
1 jar light Alfredo Sauce:
1 teaspoon garlic powder
1 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray a 9x13 inch 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.
Combine Alfredo sauce, garlic powder, and parmesan cheese. Line the bottom of the 9x13 inch pan with 1 cup of the Alfredo sauce.
Spread 2 Tbs of the Alfredo sauce over each noodle. Take evenly spread the chicken over each noodle and top with about 3 Tbs shredded mozzarella cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
Once they are all in the pan, pour the remaining Alfredo sauce over the top and top with remaining mozzarella cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
Garnish with fresh chopped parsley
Optional: Top with chopped bacon before baking, but this adds calories to this low-fat meal!