Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain the noodles and lay flat on parchment paper to prevent sticking.

In a mixing bowl, combine the shredded rotisserie chicken, ricotta cheese, salt, Italian seasoning, onion powder, and garlic powder. Mix until smooth to create the filling.

Spread approximately 3 ounces of filling on each noodle, drizzle with Alfredo sauce, and roll from the filled end. Repeat with remaining noodles.

Preheat oven to 350°F (175°C). Spread 1/4 cup of Alfredo sauce in a 9x13-inch casserole dish. Place rolled noodles seam-side down and pour remaining sauce over the top. Sprinkle with mozzarella and Parmesan cheese.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until cheese is melted and bubbly.

Let cool for a few minutes, serve warm with extra sauce spooned over each serving.