Ingredients 3 sheets (10x7 inches each) ready-to-use frozen lasagna sheets* 1 cup low-fat ricotta cheese 1 cup chopped, cooked chicken 1/4 cup finely shredded Parmesan cheese 2 tablespoons thinly sliced green onion 2 tablespoons diced pimiento, drained 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 slightly beaten egg white 1/2 of a 10-ounce package frozen cut asparagus, thawed and drained 1 8-ounce tub cream cheese with chives and onion 1/2 cup milk Directions Prep Time: 40 minutes Cooking Time: 35 minutes Place frozen lasagna sheets on a baking sheet; …showed first 75 words of 268 total…

…showed last 75 words of 268 total…up to 24 hours. (Or, bake immediately in a 350° F oven for 35 to 40 minutes or till heated through.) Bake chilled rolls, covered, in a 350° F oven for 50 to 55 minutes or till hot. Heat remaining sauce over low heat, stirring frequently. Spoon sauce over rolls. *Note: Or, use 6 regular lasagna noodles, cooked. Cut each noodle in half crosswise. Spoon a scant 1/4 cup of chicken mixture onto 1 end of the noodle. Roll up jelly-roll style. v ------------------------------------------------------------------------ **Bibliography**