| 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) |
| 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. |