We’re on a roll with this dish – tonight’s the third time

Preheat your oven to 375°F (190°C).

In a medium bowl, combine the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well.

Spread a thin layer of Alfredo sauce on the bottom of a 9×13 inch baking dish.

Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then layer with half of the chicken, half of the broccoli, a third of the mozzarella cheese, and a third of the Parmesan cheese.

Pour a cup of Alfredo sauce over this layer.

Repeat with another layer of noodles, the remaining ricotta mixture, the rest of the chicken, the rest of the broccoli, another third of the mozzarella cheese, another third of the Parmesan cheese, and another cup of Alfredo sauce.

Finish with a final layer of noodles, the remaining Alfredo sauce, and the remaining mozzarella and Parmesan cheeses.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna stand for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.