Put onion and carrot in food processor and pulse until chopped. Remove sausage from casing, add to processor and pulse until well blended.

Heat a large nonstick skillet over medium heat; coat with nonstick spray. Add sausage mixture and cook 5-7 minutes, breaking up clumps, until no longer pink. Add garlic, salt and fennel seeds; cook 3 minuets, or until garlic is fragrant. Transfer to a bowl; let cool slightly. Add spinach, ricotta and parmesan cheese; stir until well blended.

Fill loaf pan with hot water. Add noodles 1 at a time. Let soak 8 to 10 minutes until soft.

Mix marinara sauce and chicken both in the baking dish.

To assemble:

Place a paper towel on work surface. Remove 2 lasagna noodles from water and place on towel, end to end, overlapping by 3/4 inch. Spread 1/4 of the sausage mixture (about 3/4 cup) on noodles to 3/4 inches from one end. Beginning at other end, roll up. Cover with a damp paper towel to keep roll moist. Repeat with remaining noodles and sausage mixture. Cut each roll crosswise in thirds. Place cut sides up in sauce in baking dish.

Heat oven to 375°F. Bake 45 minutes, or until hot and bubbly.

Makes 12 rolls, 2 per serving.

Submitted by: CM