Chicken Alfredo Lasagna Roll-Ups

Boil a substantial container of salted water until it reaches a rolling boil. Cook lasagna noodles in the boiling water, stirring periodically, until they are tender but still retain some firmness when bitten into, approximately 8 minutes. Drain and reserve for later use.

Simultaneously, combine shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper in a large mixing bowl until everything is fully incorporated.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a skillet over medium heat, warm oil; add the onion. Cook and stir until the onion becomes soft and translucent, roughly 5 minutes. Lower the heat to a low setting and continue cooking and stirring until the onion begins to develop a golden brown color, approximately 5 minutes more. Add garlic and sauté until fragrant, taking about 1 to 2 minutes. Introduce the chicken mixture with an egg; blend everything together.

Spread a layer of the chicken mixture onto a lasagna noodle and roll it up. Place the rolled-up noodle seam-side down in an 8-inch square baking dish. Repeat this process with the remaining noodles. Pour Alfredo sauce over the top.

Bake in the preheated oven until it reaches a hot and bubbly consistency, taking around 45 minutes.