Chicken Lasagna Rolls

• 10 uncooked dried lasagna noodles
• 1 tablespoon Land O Lakes Butter
• 1/2 cup chopped red, yellow, orange and/or green bell pepper
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 8 ounces ground chicken or turkey
• 1 cup ricotta cheese
• 8 ounces (2 cups) shredded mozzarella cheese
• 1 Land O Lakes Egg, slightly beaten
• 1/2 teaspoon salt
• 1 cup water
• 1 (14 1/2-ounce) can Italian-style chunky tomato sauce

1. Cook noodles according to package directions; drain.
2. Keep warm.
3. Melt butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic.
4. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are crisply tender.
5. Add ground chicken; continue cooking, stirring occasionally, 4-6 minutes or until chicken is lightly browned and crumbly.
6. Remove from heat; stir in ricotta cheese, 1 cup mozzarella cheese, egg and salt.
7. Spoon about 1/4 cup chicken mixture onto each lasagna noodle spreading to within 1/2-inch of end; roll up.
8. Combine water and tomato sauce in deep 12-inch skillet.
9. Cook over medium-high heat 2-3 minutes or until mixture comes to a boil.
10. Place lasagna rolls in sauce, seam-side down.
11. Continue cooking 1-2 minutes or until tomato sauce returns to boil.
12. Reduce heat to low.
13. Cover; cook 12-15 minutes or until heated through.

lasagna noodles, butter, red, onion, fresh garlic, ground chicken, ricotta cheese, mozzarella cheese, egg, salt, water, italianstyle chunky tomato sauce

Taken from www.landolakes.com/recipe/2916/chicken-lasagna-rolls (may not work)