10 uncooked dried lasagna noodles
1/2 cup chopped red, yellow, orange and/or green bell pepper
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
8 ounces ground chicken or turkey
1 cup ricotta cheese
8 ounces (2 cups) shredded mozzarella cheese
1/2 teaspoon salt
1 cup water
1 (14 1/2-ounce) can Italian-style chunky tomato sauce
Cook noodles according to package directions; drain. Keep warm.
Melt butter in 10-inch skillet until sizzling; add bell pepper, onion and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are crisply tender. Add ground chicken; continue cooking, stirring occasionally, 4-6 minutes or until chicken is lightly browned and crumbly. Remove from heat; stir in ricotta cheese, 1 cup mozzarella cheese, egg and salt.
Spoon about 1/4 cup chicken mixture onto each lasagna noodle spreading to within 1/2-inch of end; roll up.
Combine water and tomato sauce in deep 12-inch skillet. Cook over medium-high heat 2-3 minutes or until mixture comes to a boil. Place lasagna rolls in sauce, seam-side down. Continue cooking 1-2 minutes or until tomato sauce returns to boil. Reduce heat to low. Cover; cook 12-15 minutes or until heated through.
Spoon sauce over rolls; sprinkle with remaining mozzarella cheese. Cover; let stand 3-5 minutes or until cheese is melted.
Prepare lasagna rolls several hours ahead; cover and refrigerate. Add to tomato sauce and heat just before serving.