Red And White Chicken Lasagna Rolls

Ingredients:

12 lasagna noodles, cooked

1 cup prepared alfredo sauce

2 cups shredded rotisserie chicken

2 cups skim ricotta cheese

2 tablespoon spaghetti seasoning

1 cup shredded mozzarella cheese, divided

2 cans Red Gold diced tomatoes with basil and oregano

1 can Red Gold crushed tomatoes

Grated Parmesan, for serving

Fresh Basil

Instructions:

Preheat the oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a large pot of boiling salted water, cook lasagna according to package instructions; drain well.

Spread 1 cup of alfredo sauce in the bottom of the prepared baking dish.

In a large bowl, combine the chicken, ricotta, 1 cup mozzarella, salt and pepper, to taste. Lay the noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the baking dish; repeat with remaining noodles and filling. In a medium sized bowl combine the diced tomatoes and the crushed tomatoes. Top the lasagna rolls with 1 cup marinara and sprinkle with mozzarella. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve rolls on bed of remaining warmed marinara sauce. Garnish with fresh basil.