Instead of a breakfast recipe, how about a great dinner dish this time? Enjoy!
3 cups chopped or shredded chicken*
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
2 cups Spaghetti sauce (I make my own but you can use store-bought)
In medium bowl, combine chicken, cheese, milk and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 9- by 13-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining sauce. Cover and bake at 375 for 30 minutes or until hot.
*Shredded chicken ahead of time:
Put 3-4 chicken breasts in crock pot with 1/2 cup of water, 1/2 tsp salt, 1/2 tsp pepper and a 1/2 tsp garlic powder. Cook on low at least 3-4 hours, until tender and falling apart. Fork apart – can divide into freezer bags and keep for future use.
Jeff and Nadara (Sam) Feldman – and Sophie, too!