Dishes baked in the oven are the reminders of fall and the cooler weather. It’s still summer here, but the mornings and evenings are cooler, so putting a dish in the oven is welcomed.
Heat the oven to 375ºF.
Cook noodles according to the package, rinse and let cool.
Mix together the cottage cheese, beaten egg, 1/3 of the bottle of spaghetti sauce, chopped chicken, chopped onion and spices, 1/4 cup parmesan.
Line a 9 x 14 inch baking dish on the bottom with 1/3 of the spaghetti mixture ( adding chopped tomatoes on the bottom layer is optional)
Lay out the noodles onto a flat surface. Spread 1/4 cup of the mixture onto each noodle; add spinach in small portions, then add a handful of mozzerella cheese and roll up the noodle. Make sure you roll them fairly tigh. ( the mixture will ooze out the sides, but just push together with your fingers ). Lay seam-side down onto the sauce.
Place all the rolled filled noodles into the dish, then cover with the remaining 1/3 of the spaghetti sauce and top with mozzerella cheeese. Top with parmesan cheese and the chopped fresh parsley.
Cover and bake for 25 min. or until heated throughout, then uncover for 15-20 minutes until golden brown.
Makes 10 – 12 chicken lasagna roll ups, serve with salad, crusty bread or rolls, And a favorite red wine of choice.