Ingredients:
1 jar (26 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded or chopped cooked chicken (in a hurry? use two large cans of chicken)
2 cups shredded mozzarella Cheese, divided
1/2 cup grated Parmesan cheese (I used shredded and it worked well, too)
2 eggs, beaten
12 lasagna noodles, cooked, rinsed and drained
Directions:
HEAT oven to 375ºF. (I would cook the lasagna noodles completely before turning on oven, otherwise your oven will be on for a while before the cook time, which wastes energy.)
MIX spaghetti sauce, Italian seasoning & crushed red pepper; combine 1/2 cup of the sauce mixture with chicken, 1 cup mozzarella, Parmesan, and eggs.
SPREAD 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish
SPOON 1/4 cup chicken mixture onto each noodle & roll up. Place lasagna rolls (seam-sides down) in dish, then cover with remaining sauce mixture and mozzarella.
BAKE 25 min. or until heated through
If freezing:
Follow all steps until you reach the BAKE step. Cover dish with foil. Place casserole in large freezer-weight resealable plastic bag. Freeze up to 1 month. When ready to serve, heat oven to 375ºF. Remove casserole from plastic bag, but do not remove foil. Bake 1 hour or until heated through. (No need to thaw before baking.)
