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What You Need
1 jar (24 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded cooked chicken
2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
12 rinsed cooked lasagna noodles
HEAT oven to 375ºF.
MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.
POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella.
BAKE 25 min. or until heated through.
Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved. Kraft Kitchens Tips Make Ahead Assemble roll-ups as directed. Place 6 roll-ups, seam-sides down, in each of 2 large square Ziploc® VersaGlass™ Containers*; cover with half each of the remaining sauce and mozzarella. Bake 1 container of lasagna rolls as directed. Meanwhile, cover remaining container of roll-ups with lid and freeze up to 1 month. When ready to serve, heat oven to 375ºF. Remove cover from container; cover with foil. Bake 1 hour or until heated through. (No need to thaw before baking.)
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1st Keep
 alepoire
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dbutler1321
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