1. Preheat your oven to 350°F. Lightly coat the bottom of a 9×13-inch baking dish with cooking spray. Spoon a thin layer of the Alfredo-style sauce over the bottom of the dish and set it aside.

2. Cook the lasagna noodles in salted water until just tender. Drain and rinse with cold water so they do not stick together.

3. In a large mixing bowl, combine half of the remaining sauce, the shredded chicken, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, garlic powder, lemon zest, and Italian seasoning. Stir until well mixed.

4. Lay the cooked noodles flat on a clean surface and gently pat them dry. Evenly spread the chicken mixture over each noodle, then roll them up tightly.

5. Arrange the roll-ups seam-side down in the prepared baking dish. Pour the rest of the sauce evenly over the top and sprinkle with the remaining mozzarella and Parmesan cheeses.

6. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for about 10 minutes, until the cheese is melted and everything is heated through.

7. If you like a lightly golden top, place the dish under the broiler for 2–3 minutes at the end. Garnish with chopped parsley if desired before serving.