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1
Preheat your oven to 375 degrees F. Boil the chicken in a pot of salted water until no longer pink in the middle (if its defrosted to start, this will take 15-20 minutes; if frozen, it will take a few minutes longer).
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2
Remove chicken from the water and set aside to cool; then shred it.
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3
Cook the lasagna noodles according to the package directions.
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4
Drain and set aside.
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5
Defrost the spinach in a colander under running water.
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6
Once defrosted, squeeze all the water out.
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7
Prepare the filling by mixing together the softened cream cheese, mozzarella, spinach, egg, salt, pepper, onion powder and garlic powder.
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8
Mix in the shredded chicken.
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9
Set aside.
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10
Prepare the white sauce by simmering the milk in a medium pot.
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11
In a large saucepan, melt the butter over low heat.
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12
Once the butter is melted, add the flour and cook about a minute, stirring often.
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13
While stirring, add all of the hot milk.
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14
Season with salt and pepper and cook until thickened.
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15
Pour half of the white sauce in the bottom of a 9x13 baking dish.
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16
Spoon 3 tablespoons of filling onto each noodle, spread evenly to cover, and roll up.
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17
Place the lasagna rolls on top of the layer of sauce, and cover with the remaining sauce.
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18
Bake for 30 minutes until bubbly hot.
