Cajun Chicken Lasagna Roll

Drizzle chicken breasts with 2 tsp of olive oil. Season both sides generously with paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and salt. Rub the seasonings in thoroughly.

Bring a large pot of salted water to a boil. Add the lasagna sheets and cook for 12 minutes, or according to package directions. Drain and set aside.

While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 minutes on each side, until cooked through.

Remove the cooked chicken from the skillet and set it on a plate to cool slightly.

In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the sliced yellow and red bell peppers and sauté for 5 minutes until they begin to soften.

Add the minced garlic to the peppers and cook for 1 minute more, until fragrant.

Pour in the heavy whipping cream, 6 oz of parmesan cheese, and 1/2 cup of mozzarella cheese. Season the sauce with more onion powder, garlic powder, paprika, oregano, and salt to taste. Whisk everything together until the cheese is melted and the sauce is smooth.

While the sauce simmers on low heat, shred the cooked chicken.

Add the shredded chicken to the cream sauce and toss until it's well combined.

Preheat your oven to 415°F (212°C).

To assemble, lay a cooked lasagna noodle flat. Spread a generous amount of the chicken and sauce mixture over the noodle. Roll it up and place it seam-side down in a baking dish.

Repeat with the remaining noodles and filling, making sure to reserve some sauce for the topping.

Top the roll-ups with the remaining sauce, then sprinkle with the additional parmesan and mozzarella cheese.

Bake uncovered for 15 minutes, or until the cheese is melted and the sauce is golden and bubbly.

Remove from the oven, garnish with fresh parsley if desired, and serve immediately.