Buffalo Chicken Alfredo Lasagna Roll

Preheat oven to 375°F (190°C).

Pour a thin layer of Alfredo sauce into the bottom of a 9x13 inch baking dish.

In a medium bowl, combine the shredded chicken and buffalo wing sauce. Mix well.

In a separate bowl, mix together the room temperature cream cheese and sour cream until smooth.

Stir the garlic parmesan seasoning and about half of the shredded mozzarella cheese into the cream cheese mixture.

Lay the cooked lasagna noodles flat on a cutting board or clean work surface.

Spread a layer of the cream cheese mixture evenly over each lasagna noodle.

Top the cream cheese layer with the buffalo chicken mixture.

Carefully roll up each lasagna noodle and place it seam-side down in the prepared baking dish.

Pour the remaining Alfredo sauce over the lasagna rolls. If the sauce is too thick, you can thin it with a splash of milk.

Top the entire dish with the remaining shredded mozzarella cheese.

Cover the dish with aluminum foil and bake for 15 minutes.

Remove the foil and bake for another 15 minutes, or until the sauce is bubbly and the cheese is melted.

For a golden-brown top, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.

Let the dish rest for a few minutes before serving.