Spinach & Chicken Lasagna Rolls by Krista

• 9 lasagna noodles, cooked


• 1 (10 oz) package frozen spinach, thawed and completely drained


• 1 (15 oz) container fat free ricotta cheese


• 1/2 cup grated parmesan cheese


• 1 egg


• 1/2 tsp minced garlic


• 1/2 tsp dried Italian seasonings


• salt & fresh pepper


• 1 lb chicken breast, cooked & shredded


• 32 oz spaghetti sauce


• 1/2 cup shredded mozzarella cheese

Make sure you drain the spinach well. Combine spinach, ricotta, paremesan cheese, egg, garlic, Italian seasonings, chicken, salt & pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure the noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down on the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in a baking dish and top each one with 1 Tbsp. of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes.