3 sheets (10x7 inches each) ready-to-use frozen lasagna sheets*
             1/4 cup finely shredded Parmesan cheese
             2 tablespoons thinly sliced green onion
             2 tablespoons diced pimiento, drained
             1/2 of a 10-ounce package frozen cut asparagus, thawed and drained
             1 8-ounce tub cream cheese with chives and onion
             Place frozen lasagna sheets on a baking sheet; cover with plastic wrap and thaw for 30 minutes; drain. Set aside.
             Meanwhile, combine ricotta cheese, chicken, Parmesan cheese, onion, pimiento, salt, garlic powder, and egg white. Stir in asparagus.
             Spread one-third of the chicken mixture onto a lasagna sheet. Starting from the short edge, roll up jelly-roll style. Cut the roll crosswise into 6 pieces. Place pasta rolls, cut side down, in a greased 2-quart rectangular baking dish. Repeat with remaining lasagna sheets and filling.
             For sauce, in a small heavy saucepan heat and stir cream cheese over medium-low heat until softened. Slowly add milk, stirring till smooth. Remove from heat; cool. Pour half of the sauce over pasta rolls.
             Cover and chill pasta rolls and remaining sauce for up to 24 hours. (Or, bake immediately in a 350° F oven for 35 to 40 minutes or till heated through.) Bake chilled rolls, covered, in a 350° F oven for 50 to 55 minutes or till hot. Heat remaining sauce over low heat, stirring frequently. Spoon sauce over rolls.
             *Note: Or, use 6 regular lasagna noodles, cooked. Cut each noodle in half crosswise. Spoon a scant 1/4 cup of chicken mixture onto 1 end of the noodle. Roll up jelly-roll style.
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