Chicken and Cheese Lasagna Roll-Ups

2 Chicken breast

3 cups Water
Ricotta cheese

Parmesan cheese

Mozzarella cheese 

1/4 cup milk

Salt and pepper

Fresh crushed Garden Sage

Italian seasoning

8 lasagna noodles

Tomato sauce 

Olive oil

1. In a rice cooker, add chicken breast  and 1 1/2 cups of water on white rice setting. If you do not have a rice cooker then use a sauce pan and boil. 

2. In a large sauce pan boil 1/ 12 cups of water and add lasagna noodles. When done set aside in a bowl to cool off.

3. When Chicken is done cooking, let cool on a plate then cut in pieces. Save the broth. Chop chicken in a food processor. 

4. In medium bowl combine Ricotta cheese, Parmesan cheese, Mozzarella cheese, chopped chicken, sage, italian seasoning and milk. 

5.  On a plate, lay out a lasagna noodle and cover half of the noodle.

6. Roll lasagna noodle like jelly-roll style. If any filling comes out tuck back in on the sides.

7. Place seam down in a grease pan with olive oil.

8. Cover noodles with tomato sauce, mozzarella cheese, and Italian seasoning. 

9. Bake at 375° F for 30 mins. Enjoy.