Now, let’s dive into the steps to create this delightful dish. Roll up your sleeves and get ready for a culinary adventure!

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside on a parchment-lined baking sheet to prevent sticking.
3. In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and onion, sautéing until soft, about 5-7 minutes.
4. Add the minced garlic, Cajun seasoning, smoked paprika, and black pepper to the skillet. Stir for about 1 minute until fragrant.
5. Stir in the shredded chicken, ensuring it’s well coated with the spices. Cook for another 3 minutes.
6. In a mixing bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir in the chicken and pepper mixture until well blended.
7. Lay each lasagna noodle flat and spread a generous amount of the chicken mixture over each one. Carefully roll each noodle up and place seam side down in a greased baking dish.
8. Pour heavy cream over the rollups and sprinkle with the remaining mozzarella and Parmesan.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
10. Garnish with chopped parsley and serve hot.

With each bite, you’ll be reminded of cozy family dinners, filled with love and laughter—a little nod to my childhood days in Asheville.