Chicken Lasagna Rolls

8 lasagna noodles (8 oz)
1 10-oz. package frozen chopped spinach
1 lb. cooked shredded chicken
1 1/2 cups shredded fontina cheese
1 1/2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
1/2 cup chopped onion
2 cloves minced garlic
2 tbsp. unsalted butter
2 tbsp. flour
1 1/2 cups skim milk

Rolls:

Cook and shred chicken
Cook spinach according to package
Cook lasagna noodles

In medium bowl, mix fontina cheese, chicken, ricotta, 1/4 cup Parmesan, pepper, and spinach
To assemble rolls, spread about 1/2 cup of chicken and cheese mixture on each noodle.
Roll the noodle up.
Place it seam side down in a greased baking dish.

Sauce:

In medium saucepan, cook onion and garlic in hot butter until onion is tender, but not brown.
Stir in flour and pepper.
Add milk.
Cook and stir until thickened and bubbly. Go 1 minute more.
Stir in 2 tbsp. of the Parmesan (1/8 cup)
Pour sauce over rolls.
Sprinkle with remaining Parmesan.
Cover and bake for 30-35 minutes or until filling is heated through.

Nutritional information is per roll.

Number of Servings: 8

Recipe submitted by SparkPeople user THEBERT99.