Chicken & Spinach Lasagna Roll Ups

Preheat your oven to 375 degrees F. Boil the chicken in a pot of salted water until no longer pink in the middle (if it’s defrosted to start, this will take 15-20 minutes; if frozen, it will take a few minutes longer). Remove chicken from the water and set aside to cool; then shred it.

Cook the lasagna noodles according to the package directions. Drain and set aside.

Defrost the spinach in a colander under running water. Once defrosted, squeeze all the water out.

Prepare the filling by mixing together the softened cream cheese, mozzarella, spinach, egg, salt, pepper, onion powder and garlic powder. Mix in the shredded chicken. Set aside.

Prepare the white sauce by simmering the milk in a medium pot.

In a large saucepan, melt the butter over low heat. Once the butter is melted, add the flour and cook about a minute, stirring often. While stirring, add all of the hot milk. Season with salt and pepper and cook until thickened.

Pour half of the white sauce in the bottom of a 9×13 baking dish. Spoon 3 tablespoons of filling onto each noodle, spread evenly to cover, and roll up. Place the lasagna rolls on top of the layer of sauce, and cover with the remaining sauce. Bake for 30 minutes until bubbly hot.