- 9-12 lasagna noodles
- 2 jars of pasta sauce of your choice (500ml). I used two jars of spinach and tomato.
- 2 cups of cooked chicken. (I used leftover chicken breast strips seasoned with Splendor Gardens Italian Seasoning)
- Splendor Garden Oregano
- Splendor Garden Garlic Powder
- 3 cups of shredded Mozzarella or cheese of your choice.
Spray an 8×8 pan with non-stick cooking spray and pour 1/2 of the sauce. Just enough to cover the bottom of your pan.
Boil 8-10 cups of water in a large sauce pan, cook lasagna until soft. Cook extra just in case you break some.
Rinse and drain with cold water to prevent them from sticking together. Lay out paper towel and lay them out individually and blot dry.
Take noodles and create your first layer and spread sauce over each one and sprinkle Splendor Garden Oregano and Splendor Garden Garlic Powder over top.
Put a spoonful of chicken and some cheese on one end of each noodle and roll them up.
Place in pan and finish up the sauce and cheese. I had leftover ground chicken and peppers to use so I went crazy with toppings. Do as you like and enjoy!
Bake at 350F for 30 minutes.