Chicken Cannelloni

• 1/2 pound of chicken breasts or cutlets (can be left out to make it vegetarian)
• 1 package of chopped frozen spinach, thawed and drained.
• 15 ounces part skim ricotta cheese
• 1 cup grated Italian cheeses (mine included parmesan, mozzerella and asiago cheeses)
• 1 egg
• 1 tablespoon minced garlic
• 1/4 teaspoon fresh ground black pepper
• 1-1 1/2 boxes of whole wheat lasagna noodles
• 1 cup of grated asiago cheese
• 1 1/2 jars of your favorite marinara sauce

1. Boil the chicken in water. Once cooked shred with two forks.
2. In a bowl, mix the chicken, spinach, ricotta cheese, Italian cheeses, egg, garlic and pepper. Set aside to use as the filling later.
3. In the bottom of your 13" x 9" dish, spread a layer of sauce and sprinkle some asiago cheese.
4. Bowl your lasagna noodles until they are al dente (which was 5 minutes for me).
5. Put about 2 tablespoons of filling at the end of each lasagna noodle, roll up, and place, seam-side down in the dish. (You can use your best judgement on how much filling to put in your noodles.)
6. Top with the remainder of your marinara sauce and sprinkle with more cheese.
7. Bake at 350u0b0 for about 45-60 minutes, or until the cheese has melted and it's hot all over.

chicken breasts, frozen spinach, ricotta cheese, italian cheeses, egg, garlic, fresh ground black pepper, whole wheat lasagna noodles, asiago cheese

Taken from www.epicurious.com/recipes/member/views/chicken-cannelloni-50144318 (may not work)