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Being creative when cooking dinner every night for either yourself or a family of eight can be a big challenge.  These lasagna rolls make the perfect dish packages to feed a household or to reheat for multiple dinners for two.  Not only are they amazingly delicious, they also include some healthy vegetables that the kids won’t even notice buried in cheese.  You can prepare a batch of rolls and keep them in the freezer for when you have unexpected guests and you need to impress them with your kitchen prowess.  Provided is a recipe that makes two dishes of yummy lasagna rolls, one to eat for dinner tonight and one to put in the freezer for later.

Ingredients:

• 1 small onion, chopped
• 3 tbsp butter
• 3 tbsp flour
• 1 can (14-1/2 ounces) chicken broth
• 1 c. milk
• 1-1/2 cups shredded Monterey Jack cheese
• 3 c. shredded cooked chicken
• 6 c. chopped broccoli
• 2 eggs, lightly beaten
• 3/4 c. dry bread crumbs
• 1 jar (6-1/2 ounces) diced pimientos, drained
• 1/4 c. minced fresh parsley
• 1/2 tsp salt, optional
• 12 lasagna noodles, cooked and drained

What to do:

• In a large saucepan, sauté the onion in butter. Mix in flour until blended thoroughly. Gradually add chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until properly thickened. Remove from heat and stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes and set aside.
• In a mixing bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about 1/2 cup over each lasagna noodle. Roll up the noodle and secure ends with toothpicks.
• Place 6 rolls curly end down in each baking dish. Top with the remaining cheese sauce.
• Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 40 minutes. Uncover and bake another 5 minutes until bubbly. Remove toothpicks and enjoy!