Creamy Chicken Lasagna Roll-Ups

• 10 lasagna noodles
• 3/4 pound boneless skinless chicken breasts, cubed
• 1-1/2 teaspoons herbes de Provence
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup 2% milk
• 2 tablespoons minced fresh parsley
• 4 cups spaghetti sauce
• 8 ounces fresh mozzarella cheese, thinly sliced
• Additional minced fresh parsley, optional

1. Preheat oven to 375u0b0. Cook lasagna noodles according to package directions.
2. Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside.
3. In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken.
4. Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese.
5. Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

lasagna noodles, chicken breasts, herbes, salt, pepper, olive oil, ricotta cheese, parmesan cheese, milk, parsley, spaghetti sauce, mozzarella cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-chicken-lasagna-roll-ups/ (may not work)