Prep the Oven: Preheat your oven to 375°F and move the rack to the top third of the oven.

Boil the Pasta: In a large pot (you need lots of room), cook the lasagna noodles al dente according to the package directions. Once they are cooked, drain them, but there is no need to rinse them. When cool enough to handle, lay them flat, completely separated and not touching, on a piece of parchment paper or aluminum foil.

Prep the Pan: Meanwhile, spray the bottom of a 9x13 baking dish with cooking spray or grease it lightly with a little bit of olive oil.

Make the Filling: In a medium-sized mixing bowl, add the grated parmesan, ricotta (or cottage cheese), 1 cup of the shredded mozzarella, cooked chicken, Italian seasoning, garlic salt, and exactly half the jar of the Alfredo sauce. Stir together until fully combined.

Assemble the Rolls: If the lasagna noodles are still a bit wet, pat them completely dry with a paper towel. Spread an equal amount of the chicken mixture evenly onto each noodle, and then roll them up tightly one-by-one. Add each roll-up to the greased baking dish (seam side down), and repeat until all 12 noodles are done.

Sauce and Top: Spoon the rest of the Alfredo sauce evenly over the top of the assembled rolls, and then sprinkle the remaining 1 cup of mozzarella cheese over the top.

Bake: Bake, uncovered, for 20 minutes or until hot and bubbling. (Optional: Broil for 1-2 minutes at the very end to brown the cheese, but watch it closely, as they will burn quickly if you are not careful).