Drilled of Alfredo lasagna with creamy chicken

Preheat your oven to 375oF (190oC). Butter a dish going to the 9 x 13 inch oven and set aside.
Cook the lasagna noodles as instructed on the carton until they are al dente. Drain and lay down flat on a clean surface.

In a bowl, mix the cooked chicken, the ricotta, half the mozzarella, half the parmesan, the sliced garlic, the chopped parsley, the salt and the pepper. Mix well.
Spread a thin layer of Alfredo sauce on each lasagna noodle.
Pour a generous amount of the chicken mixture over each noodle and spread evenly there.
Whel each noodle thoroughly and place sewing down into the prepared baking dish.
Pour the rest of the Alfredo sauce over the rolled noodles, making sure they are all uniformly covered.
Sprinkle the rest with mozzarella and parmesan on top.
Cover the dish with aluminium foil and bake in the oven for 20 to 25 minutes, or until the cheese is melted and boiled.
Remove the foil and bake in the oven for an additional 5 to 10 minutes, or until the cheese is golden.
Garnish with extra chopped parsley if you wish before serving