Boil lasagna sheets according to package instructions for al dente. Drain and separate lasagna sheets. Set aside for later.
In a saucepan over medium-low heat, add butter and garlic. Cook for about a minute or two until garlic is fragrant.
Stir in flour. Slowly add chicken broth and milk while whisking frequently.
Stir in parmesan cheese, basil, parsley, salt and pepper. Cook sauce over a low simmer, stirring occasionally, until lightly thickens. When done, remove from heat.
Preheat oven to 350 degrees.
In a large bowl, combine ricotta cheese, egg, chopped spinach and a ½ cup of mozzarella cheese.
Pour a ½ cup of the sauce into the bottom of your 9x13 baking dish. Spread evenly to cover bottom of the dish.
Make the lasagna roll ups by laying out each sheet of lasagna and spreading about 2 tablespoons of the ricotta mixture onto each sheet.
Sprinkle shredded chicken on top of ricotta mixture. Top the shredded chicken with about 2 tablespoons of the sauce. Roll lasagna up and place in dish. Repeat with 12 rolls.
Pour remaining sauce on top of the rolls and sprinkle with remaining mozzarella cheese.
Cover dish with foil and bake for 40 minutes. Carefully remove foil and let cook another 5 minutes.
Remove Lasagna Roll Ups from oven and let cool for a few minutes before serving. Enjoy!
Notes
Chicken - About two cups of shredded chicken will be used in this recipe. You can use shredded rotisserie chicken or easily make your own. You can also use my Shredded Chicken Recipe.