Chicken Lasagna Roll Ups

18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cooking Directions

Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.

Bake 30 minutes or until heated through.

Yield: 6 servings

***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.

Vegetarian Variation: Omit Chicken