1 pound boneless, skinless chicken (breasts or thighs)
2 Tbsp. olive oil
8 oz. frozen spinach
6 oz. ricotta cheese
2 tsp. garlic salt
2 tsp. onion powder
1 tsp. black pepper
1 12 oz. package lasagna noodles
2 1/2 cups marinara sauce
2 cups grated mozzarella cheese
Preheat oven to 375 degrees. Chop chicken into bite size pieces. Heat olive oil in a large frying pan. Sauté chicken in oil for 6-8 minutes until cooked through. Remove from heat and set aside.
While chicken is cooking, bring 6 quarts of water to a boil in a large pasta pot. Add lasagna noodles and boil until just cooked through, about 10 minutes. Drain pasta and set aside.
Heat spinach according to package directions. Drain as much liquid as possible from spinach and place in a medium mixing bowl. Add ricotta cheese, garlic salt, onion powder, pepper and cooked chicken pieces. Mix well to combine.
To assemble, spread 2 Tbsp. of ricotta mixture on each lasagna noodle. Roll from end to end to create a pinwheel. Place pinwheels in a 9 x 13 baking pan. Cover with marinara sauce and top with cheese. Bake for 15 minutes at 375 degrees.