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Baked Chicken Lasagna Rolls
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| 2 cups Frigo® Part Skim Ricotta cheese 1-1/4 cup Frigo® Mozzarella Part Skim cheese, shredded 1/4 cup Frigo® Parmesan cheese, shredded | |
| 1 | egg |
| 1 teaspoon | garlic powder |
| 1/4 cup | chopped fresh parsley |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 2 cups | shredded baked chicken breasts |
| 8 cooked lasagna noodles | |
| 1-1/2 cup | tomato sauce |
Preheat oven to 375°
Mix first eight ingredients, reserving 1/4 cup of Mozzarella for baking, set aside.
Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of Ricotta mixture and 1/4 cup chicken.
Starting at one end, roll one noodle at a time.
Fill the bottom of a baking dish with 1/2 cup of tomato sauce.
Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with 1/4 cup Mozzarella cheese. Bake at 375° for 20 minutes.
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