Prepare Alfredo sauce below, set aside.

Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.

Meanwhile, spread about 2/3 of the Alfredo sauce in bottom of a 13 x 9-inch baking dish or pan.

In a large bowl, combine spinach, green onions, ricotta cheese, Parmesan cheese, salt and egg; mix well. Evenly spread the ricotta cheese mixture and shredded chicken down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining sauce over rolls and sprinkle with mozzarella cheese.

Cover dish with foil and bake in a preheated 375 degree oven for 30 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.

ALFREDO SAUCE: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Cook's Note: I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms would be a great addition to the filling.