Preheat your oven to 375 degrees. In a large pot, bring heavily salted water to a boil and cook the lasagna noodles according to the package instructions. Once cooked, drain the noodles, rinse them under cold water, and lay each noodle flat on a lightly greased sheet pan to prevent sticking and breaking.

In a large mixing bowl, combine ricotta cheese, cream of chicken, shredded chicken, spinach, minced garlic, seasonings, and ¼ cup of Parmesan cheese. Stir until all the ingredients are thoroughly mixed.

Spread ½ cup of marinara sauce evenly over the bottom of a 9×13 baking dish.

Taking one noodle at a time, spoon approximately ¼ cup of the ricotta mixture (about one ice cream scoop) onto the center of the noodle. Add a generous pinch of the Italian cheese blend down the middle and drizzle about a tablespoon of marinara sauce on top. Carefully roll the noodle away from you, enclosing the filling. Place the finished roll seam side down into the prepared baking dish.

Continue this process until all the roll-ups are completed. Pour the remaining marinara sauce over the top of the rolled noodles, then sprinkle the rest of the Italian cheese blend and the remaining ¼ cup of grated Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 40 minutes. Afterward, remove the foil and broil for 4 minutes, or until the top is lightly golden brown and bubbly. Garnish with fresh parsley before serving hot and fresh!