Chicken Lasagna Rolls

By Tonya_Speed

NUTRITION per serving: 523 Calories; 11g Fat; 30g Protein; 74g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 511mg Sodium. Exchanges: 4 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat. Points: 11

Ingredients

• 13 ounces pasta sauce (your favorite)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups shredded cooked chicken
• 1 cup shredded part-skim Mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 6 lasagna noodles, cooked, rinsed and drained

Details

Servings 6
Adapted from SavingDinner.com

Preparation

Step 1

DO-AHEAD TIP: Cook, rinse and drain lasagna noodles. Cook chicken if necessary.

Preheat oven to 375 degrees. Mix first 3 ingredients then combine 1/2 cup of sauce mixture with chicken, 1/2 cup of Mozzarella, the Parmesan and the egg. Spread 1/4 cup onto each noodle; roll up. Spread 1/2 cup of remaining sauce mixture on the bottom of a 9- x 13-inch baking dish; place Lasagna rolls on top (seam-sides down); pour remaining sauce mixture over rolls, then top with remaining Mozzarella; bake for 25 minutes or until heated through.

SERVING SUGGESTION: A big salad and garlic toast.
VEGETARIAN: Use cooked and chopped non-breaded faux chicken patties.
KOSHER: Use soy cheese and Parmesan-flavored rice sprinkles.