Chicken Lasagna Roll Ups

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►INGREDIENTS:
12 lasagna noodles regular, whole wheat or brown rice pasta
2 cups cooked chicken shredded or chopped
2 cups artichoke hearts well drained and chopped
2 cups spinach chopped
2 garlic cloves minced
1 medium onion finely chopped
3 tablespoons flour regular, whole wheat or gluten-free
2 cups any milk regular or plant-based
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups tomato sauce divided
1 3/4 cups mozzarella cheese shredded & divided
1 tablespoon olive oil for frying

►DIRECTIONS:
1. Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
2. Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
3. Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
4. Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
5. Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
6. Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
7. Serve hot with a simple green salad or roasted vegetables and crusty bread.

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