Chicken and Spinach Lasagna Roll Ups

I was so excited when I discovered this healthier take on lasagna! These roll ups are protein-packed and we are even sneaking in a vegetable! These reheat beautifully and freeze well. Enjoy!

INGREDIENTS:

1 package whole wheat lasagna noodles (you'll use about 12 noodles)
10 oz. package frozen spinach, thawed and drained
15 oz. low fat 2% cottage cheese
1/2 c. grated Parmesan cheese
1 egg
1 tsp. minced garlic
1 tsp. Italian seasoning
1 lb. chicken breast, cooked and diced (I boiled mine, but you could also use rotisserie)
24 oz. pasta sauce (I used about 3/4 of the jar)
12 tbsp. finely shredded mozzarella cheese
salt and pepper, to taste

INSTRUCTIONS:

Preheat the oven to 350 degrees. Combine the well drained-spinach, cottage cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, chicken, salt, and pepper in a medium-sized bowl.
Pour about 1 cup of the sauce in the bottom of a 9 x 13 baking dish. Spread evenly.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure the noodles are completely dry.
Scoop about 1/3 c. of the filling and spread evenly over each noodle. Roll carefully and place seam-side down into the baking dish. Repeat with remaining noodles.
Ladle more sauce over each noodle and top with 1 tbsp. of mozzarella cheese on each roll up.
Cover baking dish with aluminum foil and bake for about 40 minutes or until the cheese completely melts.