·
8 cooked lasagna noodles
·
12 oz cooked shredded chicken (about
3 cups)
·
1¾ cup light tomato pasta sauce
·
⅔ cup shredded light mozzarella
·
4 Tbsp grated parmesan cheese
·
2 Tbsp bread crumbs
·
Dried parsley
Instructions
1.
Boil and drain your lasagna noodles
2.
Preheat oven to 350F and spray a
casserole dish (I used a 9x13)
3.
Mix your shredded chicken (I cook
min in crock pot in a little broth on high for about 3 hours, it will shred
nicely) with ¾ cups of pasta sauce.
4.
Lay out your noodles and place
approx 4 Tbsp of chicken mixture on each noodle, using a knife spread out
mixture, Then sprinkle 1 tsp of parmesan cheese on top of mixture and roll
noodle up.
5.
Place in your casserole dish. Once
all 8 rolls are made pour 1 cup of pasta sauce over rolls.
6.
Sprinkle your shredded mozzarella,
remaining parmesan and bread crumbs on top of sauce, top with dried parsley.
7.
Bake in oven for approx 25 minutes.
8.
Makes 8 rolls at 5 smart points each
or 5 points plus each.
9.
Nutritional info per roll.. Calories
200..Fat 4.5g...Saturated fat 2.2g...Carbs 25.7g...Fiber 1.1g..Sugar
1g...Protein 17.4g
