Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan with non-stick spray and pour ½ cup of Alfredo sauce on the bottom.

Boil the lasagna noodles until al dente, then drain and rinse under cold water.

In a mixing bowl, combine 1 cup of Garlic Alfredo sauce, 1 cup of mozzarella cheese, shredded chicken, garlic salt, and oregano.

Lay each noodle flat, blot excess water, spread about 1/9 of the filling onto each noodle, and roll tightly. Place seam-side down in the pan.

Pour remaining Alfredo sauce over the roll-ups and sprinkle with leftover mozzarella cheese. Bake for about 30 minutes until bubbly and golden brown.