Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish, then spread 1 cup marinara across the bottom.

Cook the noodles: Boil lasagna noodles in salted water until just shy of al dente. They should be flexible but not falling apart. Drain and lay them flat on a lightly oiled sheet or parchment to prevent sticking.

Sauté the aromatics: In a large skillet, warm olive oil over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened, then stir in garlic for 30 seconds.

Brown the chicken: Add ground chicken, breaking it up. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Cook until no longer pink and lightly browned, about 5–7 minutes.

Add spinach: Stir in fresh spinach until wilted (or add well-drained frozen spinach). Cook off excess moisture. Remove from heat and let it cool a few minutes.

Mix the ricotta blend: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, chopped herbs, and a pinch of salt and pepper. Stir until smooth and spreadable.

Combine fillings: Fold the slightly cooled chicken-spinach mixture into the ricotta blend. Taste and adjust salt and pepper. You want a well-seasoned, scoopable filling.

Assemble the roll-ups: Lay a noodle flat. Spread about 3 tablespoons of filling from end to end, leaving a small border at the top edge. Roll gently from the short end to form a neat spiral. Repeat with remaining noodles.

Nestle and sauce: Arrange roll-ups seam-side down in the prepared baking dish. Spoon the remaining marinara over the tops, then sprinkle with the remaining mozzarella. Add a light dusting of Parmesan.

Bake: Cover loosely with foil (tent it so cheese doesn’t stick). Bake 20 minutes, then uncover and bake another 10–15 minutes until bubbly and lightly golden.

Rest and serve: Let the roll-ups rest 5–10 minutes so they set. Sprinkle with extra herbs and Parmesan. Serve warm.