Step 1

Preheat oven to 375°F (190°C).

Step 2

Boil lasagna noodles in salted water according to package directions until al dente. Drain, rinse with cool water, and lay flat on a baking sheet to prevent sticking.

Step 3

Season chicken breast with a low sodium all purpose seasoning, garlic butter seasoning, cayenne, and smoked paprika. Drizzle on olive oil and combine well.

Step 4

In a pan cook the chicken for 6-8 minutes per side or until fully cooked. Cover with a lid to ensure doneness (Cooking time will vary based on thickness) once done remove from pan and sit aside.

Step 5

In the same pan over medium heat, melt the butter and add the spinach and minced garlic. Sauté for about 1 minute until fragrant.

Step 6

Pour in the heavy cream and bring to a gentle simmer. Add in tomatoes. Stir in the Parmesan cheese, and continue stirring until the cheese is melted and the sauce is smooth. Season with Lawrys Total seasoning (green top) or salt and pepper to taste.

Step 7

Assemble the Lasagna Rolls:

Step 1

Spread a thin layer of Alfredo sauce over the bottom of a 9x13-inch baking dish.

Step 2

On each lasagna noodle, sprinkle on mozzarella cheese and spread about 1/4 cup of the chicken mixture. Drizzle the Alfredo sauce on top then roll up the noodle from one end to the other and place seam-side down in the baking dish. Repeat with the remaining noodles and filling.

Step 3

Pour the remaining Alfredo sauce evenly over the top of the lasagna rolls. Sprinkle with the remaining shredded mozzarella. Top with parsley and paprika for color.

Step 4

Cover the baking dish with foil and bake for 30 minutes.

Step 5

Remove the foil and broil on high for 2-3 minutes or until the cheese is melted and bubbly.

Step 6

Serve warm with a side of garlic bread or salad.