Here is a twist to a recipe I have been using for years. In order to get John and Spencer to eat lasagna, I usually have to add massive amounts of beef and cheese. I wasn't sure how they would accept chicken. I mentioned feta cheese and the look on John's face, well it wasn't pretty.
Lucky for me, my guys loved this. Seconds were dished up and there were no leftovers. Lighter than your average lasagna, yet so tasty!
3 cups chopped cooked 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
2 cups spaghetti sauce (I used Prego Tomato & Basil)
Preheat oven to 375 degrees.
In a medium bowl, combine chicken, cheeses, milk and pepper.
Spread 1/2 cup of mixture on each lasagna noodle; roll jelly roll fashion.
In a 9 x 13 inch baking dish, spread 1 cup of spaghetti sauce evenly across the bottom.
Arrange lasagna rolls seam side down on top of spaghetti sauce in baking dish.
Top with remaining spaghetti sauce.
Cover and bake for 30 minutes or until heated through. Top with additional Parmesan cheese right out of the oven.