Chicken Lasagna Roll-ups

• 3 cups Cooked Chicken
• 1 cup Reduced Fat Ricotta Cheese
• 1/4 cups Crumbled Reduced-fat Feta Cheese
• 1/4 cups Reduced Fat Grated Parmesan Cheese
• 1/4 cups Fat Free Milk
• 18 teaspoons White Pepper
• 8 whole Lasagna Noodles, Cooked According To Package Instruction And Drained
• 1 jar Prego Spaghetti Sauce, 14-16 Ounce Jar

1. Preheat oven to 375 F.
2. In a medium bowl, combine chicken, cheeses, milk and pepper (I prefer to place this in the food processor and pulse to combine it so I get a less chunky filling).
3. Put the cooked lasagna noodles on your work surface.
4. Spread 1/2 cup of the cheese mixture over each lasagna noodle and roll up the noodle.
5. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
6. Arrange lasagna rolls, seam-side down in the sauce in the baking dish.
7. Top with remaining spaghetti sauce and cover with foil.
8. Bake for 30 minutes.

chicken, ricotta cheese, cheese, parmesan cheese, milk, white pepper, lasagna noodles

Taken from tastykitchen.com/recipes/main-courses/chicken-lasagna-roll-ups/ (may not work)