Averie Cooks

-1 Place the lasagna noodles in a 9x13-inch casserole or baking dish, cover with very hot tap water, and let them soak for 30 minutes before using. Tip - You will likely only have enough filling mixture for 8 to 9 roll ups, but in case of breakage or something going wrong with a noodle, better to have an extra or two.
Alfredo Sauce
-1 To a large skillet, add the butter and heat to melt it over medium-high heat.
-1 Add the garlic and cook for 1 minute, stirring constantly.
-1 Add the cream cheese, milk, and stir until melted and combined.
-1 Add the Parmesan cheese, Italian seasoning, wine, and stir until melted and just bubbling, then the skillet off the heat and set it aside. Do NOT continue to cook it after this point because dairy proteins don't like to be overcooked.
Lasagna Roll Ups
-1 Preheat oven to 350F.
-1 To a large mixing bowl, add the ricotta, 1 1/2 cups mozzarella, Parmesan, egg, and stir to combine.
-1 Add the spinach, chicken, bacon, optional pesto, basil, chives, garlic, pepper, and mix well to combine; set aside.
-1 After the noodles have soaked, remove them from the water, and lay them flat on a clean kitchen countertop.
-1 Dry out the 9x13-inch baking dish and then spray it well with cooking spray; set aside.
-1 Spread out a layer of the filling mixture ¼-inch thick down the length of one noodle and roll it up.
-1 Place it in put seam side down in the 9-in by 13-in baking dish. Repeat the process with remaining noodles, placing them evenly around the pan. You may only have enough filling for 8 or 9 noodles, and that is fine as you soaked a couple extra just in case of breakage; discard those.
-1 Evenly pour the alfredo sauce over all the roll ups, making sure there are no dry spots on any of them.
-1 Evenly sprinkle the remaining 1/2 cup mozzarella over the tops. Tip - If you are making ahead, stop at this point, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
-1 When you are ready to bake, cover the pan with foil, making a tent or domed area in the middle so that it's tight enough around the perimeter of the pan but with a domed tent-like space in the middle.
-1 Bake for 25 minutes.
-1 Remove from the oven, remove the foil, and baked for about 20 additional minutes, or until bubbling and cheese is lightly browned. Keep an eye on it starting at 15 minutes, as all ovens cook differently, all cheese browns differently, etc. and you don't want to burn it at this point.
-1 Remove from the oven at let stand 15 minutes before serving.