1large chicken breast or 2 cups of leftover unseasoned shredded chicken breast
15ozof Galbani ricotta cheese
8ozshredded mozzarella cheese
1cupof meat tomato sauce or plain tomato sauce
salt and pepper to taste
Preheat oven to 375F or 190C.
Cook lasagna noodles according to package directions minus one minute.
Meanwhile, cut the chicken breast in half. Poach the chicken breast in a small sauce pan 2/3 filled with water. Cook for 10 min or until the chicken is no longer pink when cut inside thickest part. Shred when cooled.
While chicken and lasagna noodles are cooking, combine the remaining ingredients together in a medium size bowl. Add shredded chicken when it's done cooking. Stir until well mixed.
Spoon about 1/8 of the cheese and chicken mixture onto one cooked and drained lasagna noodle. Spread it out onto the noodle to cover it entirely without getting onto the rippled edges. Roll it up as pictured. Repeat for each of the remaining lasagna noodles. (If any noodles are broken, you can still use them as best you can.)
Put the 8 Cheesy Chicken Lasagna Roll Ups into a 8'x11"x3" or similar size baking dish and pour the sauce on top. Cover with foil and bake in a 375F or 190C oven for 20 min.
Galbani ricotta cheese will give the best results for creamy cheese in this recipe. You may lighten up this recipe by using part skim ricotta cheese and low fat mozzarella cheese with a marinara sauce.