Chicken Lasagna Roll-Ups
|Lasagna noodles||8 Ounce|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned tomato sauce||6 Ounce|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Burgundy/Dry red wine||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Low fat cottage cheese||12 Ounce|
|Shredded mozzarella cheese||2 Ounce|
|Grated parmesan cheese||2 Tablespoon|
|Chopped cooked chicken breast||2 Cup (32 tbs)|
Cook noodles according to package directions, omitting salt.
Drain and set aside.
Coat a large skillet with cooking spray place over medium heat until hot.
Add onion and garlic; saute until tender.
Add next 7 ingredients, and bring to a boil.
Cover; reduce heat, and simmer 30 minutes, stirring occasionally.
Combine cottage cheese, egg, mozzarella, and 2 tablespoons Parmesan cheese, stirring well.
Spread 1 cup tomato sauce mixture in bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray.
Stir chicken into remaining tomato sauce mixture, and set aside.
Spread 1/4 cup cheese mixture on each lasagna noodle.
Spread 2 tablespoons chicken mixture over cheese, roll up jellyroll fashion, beginning at narrow end.
Arrange lasagna rolls, seam side down, in prepared dish.
Spoon remaining sauce over rolls, sprinkle with 2 tablespoons Parmesan cheese.
Cover and bake at 350Â° for 30 to 40 minutes.