Preparation Steps

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, combine ricotta cheese, Parmesan cheese, shredded mozzarella cheese, egg, chopped parsley, salt, and pepper. Mix well.
• Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
• Arrange a layer of lasagna noodles over the sauce. Break noodles to fit if necessary.
• Spread half of the ricotta cheese mixture over the noodles.
• Top with half of the cooked shredded chicken.
• Spoon about one-third of the remaining Alfredo sauce over the chicken.
• Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, and another third of the Alfredo sauce.
• Top with a final layer of noodles and the remaining Alfredo sauce. Sprinkle with additional mozzarella and Parmesan cheese if desired.
• Cover the baking dish tightly with aluminum foil.
• Bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
• Let the lasagna stand for 10 minutes before serving.