Spinach Lasagna Roll-Ups

INGREDIENTS

1	(16oz) package uncooked whole wheat lasagna noodles
1	lb mozzarella cheese, shredded, divided (separate out one cup)
1	(15oz) container ricotta cheese
1	egg, beaten
2	cloves minced garlic
2	Tbsp dried parsley flakes
1	Tbsp dried basil
1/4	tsp pepper
1/2	tsp salt
1	(10oz) package frozen chopped spinach, thawed, drained and squeezed dry
2	cups freshly grated Parmesan cheese, divided
2	(28oz) jars marinara sauce
1 to 2	cooked chicken breasts chopped up (optional)

INSTRUCTIONS

1.	Bring a large pot of lightly salted water to boil. Cook lasagna noodles for 5-8 minutes, or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles flat on a cookie sheet.
2.	In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken (optional) and 1 cup Parmesan cheese.
3.	Spread a thin layer of sauce on bottom of 9x13 pan (or 2 8x8)
4.	Lay out a noodle on cookies sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (one cookie dough scoop of sauce).
5.	Roll the noodle up, and place seam side down in pan. Repeat for other noodles.
6.	Top entire casserole with remaining sauce, remaining mozzarella and remaining Parmesan.
7.	Bake in preheated oven 350 for 30 min, or until hot and bubbly. Cover if it starts to get too brown.