Chicken, Artichoke, and Mushroom Lasagna Rolls

By jeenikeen

Ingredients

• For the Sauce:
• 2 tablespoons butter
• 1 head roasted garlic
• 1/2 cup white wine
• 3 tablespoons flour
• 3 cups whole milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dry basil
• For the Filling:
• 1 onion, diced
• 1 lb. diced or shredded chicken cooked chicken
• 10 ounces sliced mushrooms
• 8 ounces frozen quartered artichoke hearts
• 2 ounces fresh spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil
• 4 wedges Laughing Cow Light Garlic & Herb Cheese
• 2 ounces grated mozzarella cheese
• 1 ounce fresh grated parmesan
• Other Ingredients
• 1 box lasagna noodles
• 10 ounces grated mozzarella cheese
• Finely chopped fresh basil or spinach for garnish
• 3 ounces fresh grated parmesan cheese

Details

Servings 8
Adapted from ziplist.com

Preparation

Step 1

For the Sauce:
In a saucepan, melt the butter over medium heat. Add the roasted garlic and mash the garlic while sautéing in the butter. Add the white wine. Bring to a simmer and cook over low until reduced by half. Add the flour, whisking to combine and smooth out any lumps. Add in the milk, nutmeg, salt, pepper, and dry basil. Bring to a simmer over medium heat and cook while whisking until thickened. Set aside.
For the Filling:

In a cast iron skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 3 - 5 minutes, until tender. Add the mushrooms and sauté until tender and golden. Cut the quartered artichoke hearts in half so they are cut into eighths. Add those to the pan along with the chopped spinach and chicken and cook until the spinach is wilted. Add the salt, pepper, basil, cheese, and 2/3 cup of the sauce. Stir until the cheese has melted. Set aside.
To Assemble:

Grease an oven safe casserole dish, about 9x13 size. Pour 3/4 cup of sauce on the bottom of the pan. Set aside. Cook a box of lasagna noodles according to package instructions.

After cooking, rinse with cool water. When the noodles are cool enough to handle, place 1/4 cup of the filling on each noodle. Roll the noodles up from one end to the opposite, like a pinwheel.

Place the rolled noodle in the pan and repeat until you have used all of the filling. Cover the tops with sauce and the cheese. Bake at 350 degrees F until the sauce is bubbling, cheese is melted and the rolls are heated through. Sprinkle the tops with finely chopped fresh spinach or basil for a garnish.

Notes:
Serve with roasted broccoli or asparagus.