Individual lasagna rolls make this dish both fun and easy to eat. Just add crusty Italian bread or bread sticks and you have a meal!

Source: Family Circle
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Ingredients

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Directions

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  • Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.

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  • Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

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  • For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.

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  • Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Nutrition Facts

288 calories; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 65 mg cholesterol; 412 mg sodium. 249 mg potassium; 22 g carbohydrates; 2 g fiber; 2 g sugar; 19 g protein; 729 IU vitamin a; 53 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

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