Freezer Cooking: Baked Chicken Lasagna Rolls

This recipe is a great way to use up leftover chicken and spaghetti sauce.  I also love this recipe because the "rolls" can be frozen individually for quick single-serve meals.

Baked Chicken Lasagna Rolls

Makes: 8 rolls

2 cups ricotta or cottage cheese
1 1/4 cups mozzarella cheese
1/4 cup parmesan cheese
1 egg
1/2 tsp. garlic powder or to taste
1/4 cup chopped fresh parsley {or I use about 1 - 2 tbs. dried}
1/2 tsp. salt
1/4 tsp. black pepper
2 cups shredded chicken breast
8 lasagna noodles cooked according to package directions
1 1/2 cups spaghetti sauce

Directions:

Preheat oven to 375 degrees.

1. Mix together first eight ingredients, reserving 1/4 cup mozzarella cheese.
2. Lay a large piece of plastic wrap on countertop.  Lay noodles flat on top of plastic wrap and top each with a layer of ricotta or cottage cheese mixture and 1/4 cup of shredded chicken.
3. Fill the bottom of a 13 x 9 baking dish with 1/2 cup of spaghetti sauce.
4. Starting at one end, roll each noodle and place seam side down in the baking dish.
5. Cover noodles with remaining spaghetti sauce and sprinkle with reserved mozzarella cheese. 
6. Bake at 375 degrees for 20 minutes.

NOTES: Cook noodles just until "al dente."  If the noodles get too soft, they are much harder to roll {I've learned this from experience!}.  When these first come out of the oven they may look very messy, but once they cool you will be able to lift these out of the pan very easily and neatly.  This recipe can easily be doubled.

To freeze:  Let lasagna rolls cool completely in the baking dish.  Lift rolls out of baking dish with a spatula and put on a baking sheet.  Freeze for approximately one hour.  Remove from pan and store in airtight freezer bags or freezer containers.

Next week's freezer cooking recipe: Kirsty's Little Apple Pies from the author of Kirsty Girl