Skinny Chicken n’ Spinach Lasagna Rolls

Yield: 2 8×8 lasagna pans

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
*1-2 cooked chicken breast chopped up

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken, and 1 cup Parmesan cheese.
Spread a thin layer of sauce on bottom of two 8×8 casserole. C. pans.
Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle
Roll the noodle up, and place seam side down in a pre-sprayed (with cooking spray) pan. Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
FREEZE.