Cook the lasagna noodles till about 2/3 done. There should be a darker strip down the center about 1/2 inch wide. Let cool so you can handle them. It is a good idea to seperate them while they are hot or they will stick together when cold.

Combine tomato sauce, tomato paste , anise seed in medium sauce pan and bring slowly to a bubble stirring frequently. Be carefull not to burn it. Add chicken soup base, diced yellow pepper and stir to combine. Turn down to bare simmer, let simmer uncovered for at least 30 minutes. If the sauce does not become thick, about the consistancy of Wendys chili, add some more tomato paste until right.

To prepare roll ups place 1 lasagna noodle on a plastic cutting board, it doesn't stick as bad as a wooden one, smear riccotta chees thinly over the noodle leaving about 1 inch un-smeared on the end closest to you. Add 3 dollops of tomato mixture about 1 tsp each, spaced evenly the length of the noodle. Between the sauce place 1 piece of chicken. You should have 3 sauce piles and 4 pieces of chicken now. Add a little spinich if you want here. Sprinkle mozerella cheese over the top and roll from the far end toward you. It will be a messy roll but don't worry about it the whole thing is covered with sauce and baked anyway. Place the rolls in a baking dish next to each other so they are touching. Sprinkle more mozerella cheese over the top of the lined up rolls and cover the whole thing with the left over sauce. Bake in a 350 degree oven till noodles are done, about 45 minutes.

If you have a big enough spatula you can take the whole thing out of the baking dish and put it on a platter and serve from there but if not serve indiviually, 2 per person.