Chicken Lasagna Roll Ups

12-16 pieces whole wheat lasagna noodles

1 tbsp (15 mL) olive oil

1 cup (250 mL) onions, diced

1 clove garlic, minced

1 lb (0.5 kg) extra lean ground chicken

1/2 cup (125 mL) parsley, fresh, chopped

1 can (796 mL) crushed tomatoes

1 can tomato paste

1/2 cup (125 mL) parsley, fresh, chopped

1 tsp (5 mL) oregano, dried

1 tsp (5 mL) basil, dried

1/2 tsp (2.5 mL) hot red chili pepper flakes

2 cups (500 mL) cottage cheese, 1% MF

2 cups (500 mL) mozzarella cheese, grated

1/2 cup (125 mL) Romano cheese, grated

2 eggs, medium

1 cup (250 mL) parsley, fresh, chopped

1/8 tsp (0.5 mL) nutmeg, ground

1/2 cup (125 mL) parsley, fresh, chopped

1 Cook whole-wheat lasagna in unsalted water according to package directions.
2 Heat oil in a large non-stick pan and sauté onion and garlic until tender. Add ground chicken and break up with a wooden spoon sautéing until cooked through. Make sauce by adding ½ cup of parsley, onion, garlic, crushed tomatoes, tomato paste, oregano, basil and red pepper flakes with chicken, cover and simmer 20 minutes.
3 Blend cottage cheese, 1 cup (250 mL) shredded mozzarella, grated Romano cheese, eggs, 1 cup of parsley and nutmeg. Spread cheese evenly on lasagna strips and roll.
4 Pour ½ the sauce in the bottom of a 9x13" lasagna pan; arrange lasagna rolls seam side down in pan; top with remaining sauce, mozzarella cheese and ½ cup (125 mL) parsley. Cover and bake at 350°F (175°C) for 45 minutes.