Chicken Lasagna Rolls

• 8 Heartland Lasagna noodles
• 2 eggs
• 1 (15 ounce) container ricotta cheese
• 2 cups (8 ounces) shredded mozzarella cheese
• 3/4 cup chopped parsley, divided
• 8 to 10 ounces cooked boneless skinless chicken breast, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 (26 to 30 ounce) jar prepared spaghetti sauce

1. Preheat oven to 350°F.
2. Cook pasta according to package directions.
3. Combine eggs, cheeses, 1/2 cup parsley, chicken, salt, basil and pepper.
4. Spread about 1/3 cup cheese mixture on each lasagna noodle. Roll up in a jelly-roll fashion. Cut each roll in half.
5. Arrange rolls in a single layer in a 13x9x2-inch baking dish. Spoon sauce over top. Cover with foil.
6. Bake 45 minutes, or until heated through. Sprinkle with remaining parsley just before serving.

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