Baked Chicken Lasagna Rolls

2 cups skim ricotta cheese
1 1/4 c Mozzarella cheese, shredded
1/4 c Parmesan cheese
1 egg
1 t garlic powder
3/4 c chopped fresh parsley
1/2 t salt
1/2 t black pepper
2 cups shredded baked chicken breasts (or rotisserie chicken)
8 cooked lasagna noodles
1 1/2 cup tomato sauce

Preheat oven to 375*. Mix first eight ingredients, reserving 1/4 c of mozzarella for baking, set aside. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time. Fill the bottom of a baking dish with 1/2 cup of tomato sacue. Lay rolls seam-side down, cover with ramaingin tomato sauce, and sprinkle with 1/4 cup mozzarella cheese. Bake @ 375 for 20 minutes.