Jackson and I made the trek to Mobile this summer and on the way home, we broke up the trip and stayed with my dear friend, Lathem in Atlanta. When I arrived, she had cooked up a yummy dinner and I immediately needed the recipe. These are an awesome weeknight supper because they are so simple. I think I will stuff them with other things too next time just to shake it up. The concept is great for leftovers, because it's so simple to portion out. Yum!
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1/8 tsp white pepper
8 lasagna noodles, cooked and drained
In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover and bake at 375 degrees for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.
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