6 lasagna noodles cooked al dente
2 cups of chicken poached or roasted and shredded
1 can of crushed tomatoes (800ml)
1 cup of chopped basil
1/2 cup of cream cheese
1 onion diced
2 cloves of garlic minced
1 cup of grated mozzarella cheese (I used marble originally and it was also good)
1/2 cup of parmesan grated
2 tbsp of olive oil
1 tbsp of dried oregano
1 tbsp of brown sugar
salt and pepper
Over medium heat, add your olive oil to a sauce pan and when hot, add your onions. Sweat the onions for a few minutes then add the garlic. After a few more minutes add your crushed tomatoes and stir to combine. Add your oregano, brown sugar and salt and pepper and let simmer on a very low heat for about 10 minutes. Turn the heat off and add half the basil.
Meanwhile, in a bowl, mix your chicken, cream cheese, mozzarella cheese, half the parmesan cheese, the other half of the basil, salt and pepper, and the egg.
In a small casserole dish spread a layer of your tomato sauce (which you've tasted to see if it needs anything). Lay out your lasagna noodles and spread the chicken/cheese mixture evenly all the way down the noodle. Once you have a thin even layer, roll the noodle up tightly and place in the casserole dish. Do all 6 noodles then cover your rollups in the rest of the tomato sauce. Sprinkle with the rest of the parmesan and bake in a 350 degree oven for 30 minutes.