~6 lasagna noodles, uncooked (I used healthy harvest wheat lasagna)
~2 thin sliced chicken breasts (I boiled chicken for 9 minutes over stove & shredded)
~1 c. Ricotta cheese
~1/4 c. grated Parmesan cheese (I used more like 1/2 cup)
~1 egg, lightly beaten
~1/2 teaspoon Italian seasoning
~2 c. spaghetti sauce
~1 c. shredded Mozzarella cheese
Preheat oven to 375F.
Cook noodles as directed on package. Rinse with cold water; drain well.
Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish.
Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.
Bake 30 minutes or until heated through.