1. **Prepare the Alfredo Sauce:**
– In a medium saucepan, melt the butter over medium heat.
– Add minced garlic and sauté for 1–2 minutes until fragrant.
– Stir in the heavy cream and cook for 2–3 minutes.
– Slowly whisk in the Parmesan cheese until smooth.
– Season with nutmeg (optional), salt, and pepper. Remove from heat and set aside.
2. **Prepare the Filling:**
– In a large bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, and spinach (if using). Mix well.
3. **Assemble the Lasagna Rolls:**
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
– Lay out a lasagna noodle and spread a thin layer of the chicken filling along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
4. **Add Sauce and Cheese:**
– Pour the remaining Alfredo sauce evenly over the lasagna rolls.
– Sprinkle the shredded mozzarella on top.
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