Ingredients
10 lasagna noodles
3/4 pound boneless skinless chicken breasts, cubed
1-1/2 teaspoons herbes de Provence
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
2 cups ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup 2% milk
2 tablespoons minced fresh parsley
4 cups spaghetti sauce
8 ounces fresh mozzarella cheese, thinly sliced
Additional minced fresh parsley, optional
Directions
Preheat oven to 375°. Cook lasagna noodles according to package directions.
Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside.
In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken.
Drain noodles. Spread 1 cup spaghetti sauce into a greased 13×9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese.
Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.
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