Make the cheese filling

• Put the ricotta in a bowl with the garlic, eggs, Asiago Romano, Parmesan and mozzarella.
• Season with salt and pepper, then add the spinach.
• Stir until everything is fully incorporated.

Soften the onions

• Heat the olive oil in a pan and add the diced onion.
• Season with salt and pepper and cook until softened.

Build the tomato sauce

• Add the garlic to the onions and stir without burning it.
• Pour in the tomato sauce and stir.
• Add the basil and a big pinch of salt, then simmer.

Puree the sauce

• Blend the sauce with an immersion blender until smooth.

Roll the lasagna

• Lay a lasagna noodle flat and spread the cheese mixture over it.
• Add a layer of shredded chicken, then more mozzarella and Parmesan.
• Roll it up tightly, holding the sides in, and repeat with the remaining noodles.

Assemble in the dish

• Spread a little sauce in the bottom of the baking dish.
• Pack the rolls tightly into the dish.
• Cover generously with sauce and top with the remaining cheese.

Bake covered

• Cover the dish with foil to trap the heat and melt the cheese.
• Bake in the oven.

Crisp uncovered

• Remove the foil and return the dish to the oven until golden and crisp on top.

Plate and serve

• Serve the rolls with a side salad and garlic bread.