15 lasagna noodles (for a 9x13 pan)
2 jars Alfredo sauce (I use Prego 3-cheese Artisan)
Shredded chicken (I used rotisserie - about 1/2-3/4 a chicken)
Shredded Mozzarella cheese
Garlic salt (I use California Blend)
Cook lasagna noodles to al dente. I always cook a few extra because they sometimes break. Cover the bottom of a 9x13 pan in a thin layer of Alfredo sauce and cover with a sprinkle of Italian seasoning. Lay out the noodles on a cutting board and spoon out about 1 tablespoon of sauce on to each noodle. Sprinkle with garlic salt. Add shredded chicken and cover with a thin layer of mozzarella cheese. Roll-up and place in pan seam down. After you finish all 15 (3 rows of 5) cover in Alfredo sauce and then a good layer of mozzarella cheese. Bake at 400* for 30 minutes.