6 lasagna noodles
1 lb. cooked chicken (white meat preferred)
OR 1 lb. cooked ground beef (seasoned with freshly ground pepper and salt)
1 (15 oz.) ricotta cheese
1/2 cup grated parmesean
1/2 Tablespoon McCormick Italian Seasoning
Your favorite spaghetti sauce (2 cups)
1 cup shredded mozzerella/provolone mix
Prepare lasagna noodles, drain and place on a greased (sprayed) cookie sheet, cool. Mix cheeses, egg and Italian seasoning. Pour 1 cup of sauce in baking dish.
To Assemble: On 1 lasagna noodle spread 1/6th of cheese mixture over noodle, place a few pieces of chicken or beef and roll up. Place seam side down in sauce. Continue with remaining noodles. Pour remaining sauce on top and sprinkle with mozzerella/provolone mix. Cover and bake at 350 degrees for 45 minutes or until hot and bubbly.