This recipe is kind of a mix between meaty lasagna and chicken alfredo. These are not hard to make, but they do take some extra time. They are great if you are looking for something different. Another option for these, which I can't make because my folks don't like ricotta, is to spread the noodles with ricotta, instead of alfredo, then pour alfredo on top instead of marinara.
12 cooked lasagna noodles
1 pound browned hamburger
1 jar of spaghetti sauce
1 tub of refrigerated alfredo sauce
1 t. Italian seasoning
2 cooked chicken breasts, shredded
3 c. shredded mozzarella cheese
Spray a 9 x 13 pan with Pam. Take a lasagna noodle and lay it out flat. Stir the Italian seasoning into the alfredo. Spread the noodle with a layer of alfredo. You will know if you are using too much because it will squish out the sides when you try to roll it up. Next lightly sprinkle shredded chicken on the noodle. Then sprinkle with cheese. Roll it up carefully and place seam side down in the pan. Repeat with the rest of the noodles. Next mix the spaghetti and the hamburger. Pour over the lasagna rolls. Sprinkle with the remaining mozzarella cheese. Bake in a 350 oven for 25 minutes, or until the rolls are hot all the way through and the cheese is melted.