Lasagna Rolls

Sauce:
2 Tbls butter
4 tsp all-purpose flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp pepper

Lasagna:
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 Tbls grated Parmesan
2-3 cooked, shredded chicken breasts
1 large egg, beaten to blend
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, pepper. Set aside.

Preheat the oven to 450

Mix the ricotta, spinach, 1 cup Parmesan, chicken, egg, salt, and pepper in a bowl.

Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 9x13 pan. Pour the sauce over the bottom the pan. Add about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the sauce in the pan. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

- From Everyday Italian