Ingredients
9lasagna noodles
2cupschicken breast,boneless, skinless, cooked and shredded
8ozmozarella cheese,shredded, divided into 2 cups
1ozParmesan cheese,finely shredded,
1ozRomano cheese,finely shredded
¼cupparsley,fresh, chopped
16ozcream cheese,softened
1cupmilk
1½tspbasil,dried
½tspgarlic powder
½tsponion powder
alt and freshly ground black pepper,to taste
Preparation
Preheat the oven to 350 degrees F. Prepare the lasagna noodles according to the directions listed on the package. Drain the pasta and align noodles in a single layer on a large sheet of wax paper.
In a mixing bowl, toss together the shredded chicken, 1 cup mozzarella cheese, Parmesan cheese, romano cheese, and 3 tablespoons fresh parsley, set aside.
In a separate mixing bowl, using an electric hand mixer set on low speed, blend the cream cheese until smooth, then mix in the milk, dried basil, garlic powder, onion powder, and season with salt and pepper to taste.
Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat. Reserve the remaining cream cheese mixture.
Spread ⅓ cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle, then roll noodles to the opposite end.
Spread ¼ cup of the remaining cream cheese mixture along the bottom of a 9×9-inch dish. Align the pasta snugly and side by side in the baking dish, by putting 3 rows of 3.
Cover each lasagna roll evenly with the remaining cream cheese mixture, being sure to cover the tops of pasta entirely, so they don’t dry while baking. Sprinkle tops evenly with the remaining 1 cup mozzarella cheese.
Bake in the preheated oven for 25to 30 minutes until heated through and cheese has melted. Sprinkle top evenly with the remaining 1 tablespoon of fresh chopped parsley.
Serve warm.
