Lasagna Chicken Rolls - Serves 6

1 onion, chopped
1 T. olive oil
1 C. cottage cheese
3 oz. cream cheese, softened
1 egg
1 C. mozzarella cheese, shredded
1/2 C. Parmesan cheese, grated
2 C. cooked chicken, cubed
1 t. basil leaves
6 lasagna noodles
2 C. prepared pasta sauce
1 C. mozzarella cheese, shredded
1/4 C. Parmesan cheese, grated

In a heavy skillet, saute onion in olive oil until tender and taranslucent. Remove form heat and ocol for 15 minutes. In a medium bowl, combine next 6 ingredients. Mix well until blended and creamy, then stir in onion, chicken and basil.

Slightly undercook lasagna noodles. Drain and rinse with cool water. Place noodles in a single layer on a clean kitchen towel. Spread each cooked noodle with chicken mixture and roll up starting on a short end.

Place 1/2 cup pasta sauce in the bottom of a 9 x 9 square baking dish. Place filled rolls over pasta sauce. Pour remaining sauce over all. Cool in refrigerator, then wrap, seal and label with recipe title and cooking instructions. Place mozzarella cheese and Parmesan cheese in a small Ziploc and attach to dish. Wrap and freeze.

To serve: Thaw casserole in refrigerator overnight. Bake at 350 degrees for 30 - 40 minutes, until hot and bubbly. Sprinkle cheese over all and bake 5 - 10 minutes longer or until cheese begins to brown. Let stand 10 minutes before serving.

If serving immediately after preparing: sprinkle reserved cheese over casserole and bake at 350 degrees for 40 - 45 minutes or until bubbly and cheese is golden brown.