Chicken Lasagna Rollups

• 4 lasagna sheets yield 8 cut pieces, precooked, cut into 2 1/2-inch x 5-inch rectangles
• 16 ounces chicken breasts grilled, sliced
• 1/4 cup Crystal Farms(R) Grated Parmesan Cheese
• 1 tablespoon basil de-stemmed, chopped
• 1/2 tablespoon Italian parsley chopped
• 1 garlic clove
• 6 ounces Crystal Farms(R) Shredded Mozzarella Cheese
• 1/2 cup Crystal Farms Part Skim Ricotta Cheese
• 1 egg
• 1/2 cup Crystal Farms Butter unsalted
• 1/2 cup flour
• 1 quart whole milk
• 1 quart heavy cream
• 4 ounces Crystal Farms Wisconsin Original Cream Cheese Box
• 2 tablespoons garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 15 ounces Crystal Farms Finely Shredded Asiago & Parmesan Cheese
• 1 tablespoon extra-virgin olive oil
• 8 ounces baby spinach fresh
• 3 tablespoons garlic minced
• 1/4 teaspoon salt kosher

1. Preheat oven to 400u0b0 F.
2. Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
3. Lay out precooked lasagna pasta sheets and cut so they are about 2 1/2-inch x 5-inch.
4. Spoon 2 tablespoons of Ricotta filling on the center of each sheet. Add 2 ounces of chicken and 2 tablespoons of sauteed spinach over the cheese.
5. Roll the pasta up over the filling to make a wrap.
6. Place finished rollups onto the Alfredo-lined pan.
7. Top with another 3/4 cup of Alfredo sauce and put into the oven.
8. Bake at 400u0b0 F or until an internal temperature of 165u0b0 F is reached.
9. Serve.

rectangles, chicken breasts, crystal farms, basil, italian parsley, garlic, crystal farms, crystal farms, egg, crystal farms butter, flour, milk, heavy cream, crystal farms wisconsin, garlic, kosher salt, ground nutmeg, crystal, extravirgin olive oil, baby spinach fresh, garlic, salt

Taken from www.yummly.com/recipe/Chicken-Lasagna-Rollups-1056381 (may not work)