1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a towel to cool.
3. In a skillet over medium heat, sauté the garlic in olive oil until fragrant, about 1 minute.
4. In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella, Parmesan, sautéed garlic, Italian seasoning, salt, and pepper.
5. Spread a thin layer of Alfredo sauce over the bottom of your prepared baking dish.
6. Spread a generous spoonful of the chicken mixture onto each lasagna noodle, then roll each one up tightly.
7. Place the rolls seam-side down in the baking dish. Pour remaining Alfredo sauce over the rolls and sprinkle the remaining mozzarella on top.
8. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
9. Garnish with freshly chopped parsley before serving.

As you follow these steps, remember that cooking is as much about intuition as it is about precision. My grandmother never measured her ingredients, relying instead on her senses to guide her. Don’t be afraid to adjust the seasoning to your taste!