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1.
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Get a large pot of water on the stove to boil for the lasagna and salt it generously.
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While it comes to a boil, prepare the chicken filling.
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In a large cast iron skillet heat the olive oil over medium high heat.
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Add the diced chicken and let it cook through for about 5 minutes, then add the grape tomatoes, onion, garlic, rosemary, a pinch of salt, the pinch of crushed red pepper and the dried oregano.
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Let the veggies soften for a minute with the chicken and then deglaze the pan with the white wine.
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Let the wine cook off for a couple of minutes.
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Take the pan off of the heat and stir in the spinach to let it gently wilt into the mixture.
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Set the mixture aside to cool for a couple of minutes.
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2.
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Cook the lasagna in the boiling water for about 8-10 minutes, until it is tender.
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While the lasagna cooks, combine the ricotta, eggs, nutmeg, cooled chicken mixture and a big pinch of salt in a big bowl and stir to finish the filling.
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Take a large lasagna pan (a deep 9x13 or even bigger) and lightly grease the bottom with a little of the bechamel sauce.
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3.
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The lasagna noodles should be about done at this point, drain them and quickly separate them before they start to stick together.
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Lay them out on a clean work surface.
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Evenly spread 1/4 cup of the chicken Florentine filling along the length of each noodle, then roll them up tightly and place them seam side down in the prepared lasagna pan.
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Pour the rest of the bechamel sauce evenly over the top of each noodle, then sprinkle a generous top layer of the freshly grated Asiago cheese and parmesan cheese.
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4.
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At this point, the tray of lasagna rolls can be covered and refrigerated overnight for an easy make ahead meal.
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When it is about time to serve, get the tray into a 350 F oven to bake for about 25-30 minutes to let it bubble and heat through completely.
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Take it out when its done, let it cool for a minute, and then serve immediately!
