Chicken Florentine Lasagna Roll-Ups

12 uncooked lasagna noodles

5 oz spinach

1/2 jar sundried tomato pesto

3 cups shredded rotisserie chicken

2 cups shredded mozzarella (divided, 1 cup each)

1 cup parmesan cheese (divided, 3/4 cup and 1/4 cup)

2 T butter

2 cloves minced fresh garlic

2 T flour

1 3/4 cup 2% milk

1/2 T Italian seasoning

1. Boil the 12 lasagna noodles according to package directions. Lay them out on two cookie sheets lined with parchment or Silpat. 

2. While the noodles cook, chop the spinach and chicken into small pieces and place in a mixing bowl with 1 cup of mozzarella and the 1/2 jar of pesto. Stir to combine and set aside. 

3. Preheat the oven to 375.

4. In the empty pot used for noodles, melt the butter, then saute the garlic for 30 seconds. Add the flour and combine, and let it cook for about 1 minute. Begin adding in the milk a very small amount at a time, whisking to smooth out the sauce. Season with Italian seasoning. Once the milk is all added in and has had time to get warm, stir in 1/4 cup of shredded parmesan and whisk until smooth again. Set the sauce aside. 

5. Grease a 9x13 glass dish and lay out one noodle, either on the cookie sheet or directly in the glass dish. Add a few spoonfuls of the chicken mixture (it may help to divide the mixture into half or fourths before you begin, so you can distribute it evenly) and begin rolling it up. Place them in four rows of three roll-ups, and top with the alfredo sauce. 

6. Top the entire dish with the other cup of mozzarella, and 3/4 cups of the parmesan. Place a piece of parchment and a sheet of foil over the top and cover tightly.

7. Bake at 375 for 20 minutes, or until cheese on top is just starting to melt. Remove the foil, bake another 10 minutes or so, until all cheese is melty on top. If you like, broil for 1-2 minutes to begin to brown the cheesy topping.