1. Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper or a clean surface to prevent sticking.

2. Preheat your oven to 350°F.

3. In a large mixing bowl, combine the shredded chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. Stir until evenly blended.

4. Spread about 3 ounces (roughly 1/3 cup) of the chicken mixture evenly over each noodle, leaving about one-third of the noodle uncovered at one end.

5. Spoon 1 to 2 tablespoons of Alfredo sauce over the chicken mixture on each noodle.

6. Starting at the filled end, gently roll each noodle toward the uncovered end to create a neat roll.

7. Spread 1/4 cup of Alfredo sauce across the bottom of a 9×13-inch baking dish.

8. Arrange the lasagna rolls seam-side down in the baking dish. Pour the remaining Alfredo sauce evenly over the top.

9. Sprinkle the mozzarella and Parmesan cheeses evenly over the rolls.

10. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10 more minutes, or until the cheese is melted and bubbly.

11. Let the rolls rest for a few minutes before serving for easier slicing and serving.