Chicken Lasagna Rolls in Creamy Tomato Alfredo

This is the best way to use left overs as far as I'm concerned!

1 roasted chicken breast leftover
1 roasted chicken thigh leftover
1 onion minced
3 cloves garlic minced
1 large bag baby spinach chopped
1/2 cup ricotta cheese
2 eggs beaten
1/4 cup Parmesan cheese grated
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste

4 tablespoons butter
4 tablespoons flour
1/2 onion minced
2 cloves garlic minced
1 can fire roasted tomatoes
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 teaspoon dried basil and oregano
Salt and pepper to taste

1 box whole wheat lasagna noodles prepared according to package directions (cooked al dente)

In a large mixing bowl shred the chicken and set aside. In a large heavy bottom skillet over medium high heat drizzle with olive oil, add the onions, garlic, herbs, salt and pepper. Let this cook for about 5 minutes. Wilt in the spinach then stir in the chicken and cook for another 5 minutes. In a large mixing bowl beat the eggs, stir in the ricotta and Parmesan. Slowly stir in the spinach and chicken mixture. Once the noodles have cooked, drain them and let them cool enough to handle them. Lay them one at a time on a flat surface. Place 1 tablespoons of the filling at one end of the noodle then roll. Place the rolls in the bottom of a baking dish seam side down. In a medium sauce pot melt the butter. Add the onions, garlic, salt, pepper and herbs. Sprinkle in the flour. Let this cook for about 1 minute then stir in the tomatoes and the milk. Let this simmer for 10 minutes or until the sauce becomes thick. Remove from the heat and stir in the cheese. If there is any filling left stir it in the sauce too. Pour the sauce over the pasta rolls and cover tightly with foil. Place in a 375 degree oven for 1 hour then remove foil and bake for another 15 minutes until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com