Bring a large pot of water to a boil. Add 1 teaspoon salt and the lasagna noodles. Cook until al dente, about 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the noodles from sticking together. Drain and rinse under cold running water. Drain; separate and set aside.

In a medium skillet, heat olive oil over medium heat. Add the onions and garlic; cook, stirring, until very soft, 6 to 7 minutes. Add the ground chicken and cook, stirring, until cooked. Drain any fat off. Add the squeezed spinach and 1 teaspoon salt; cook, stirring, for 3 minutes. Remove from heat; set aside. In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of Mozzarella cheese. Add the spinach mixture, Essence (note, you can omit the Essence if you want to), basil, oregano, and pepper; mix well.

Lay cooked lasagna noodle on a piece of waxed paper. Spoon about ½ cup of the spinach mixture evenly over the cooked noodle. Roll up, jellyroll fashion, starting at narrow end. Cut in half, crosswise, using a sharp knife. Repeat with remaining noodles. (Note: The lasagna rolls can be frozen at this point, buy placing them cut side down on a waxed paper lined cookie sheet. When frozen, place lasagna rolls in zip lock bag, and place in freezer until ready to use.)

Preheat oven to 350° F. Pour half of Basic Red Sauce into a lightly greased 13x9x2 inch baking dish (Note, could also use purchased spaghetti sauce in place of the Red Sauce). Place rolls, cut side down, over sauce in dish. Sprinkle top with 1 cup of Mozzarella cheese. Bake, uncovered, until bubbly, about 30 minutes. Remove from oven let rest for 5 minutes before serving. Serve with additional red sauce. Yield: 6 to 8 servings.

Essence:
2½ Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme

Combine all ingredients; mix thoroughly. Store in an airtight jar or container. Yield: About 2/3 cup.

Basic Red Sauce:
1 teaspoon olive oil
½ onion, chopped
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon freshly ground pepper
1 (16-ounce) can whole peeled tomatoes, broken into pieces with juices
2 (8-ounce) cans tomato sauce
4 teaspoons tomato paste
¾ cup water
½ teaspoon salt

In a medium pot, heat olive oil over medium heat. Add onions, garlic, salt, basil, oregano, and pepper. Cook, stirring until soft, about 5 minutes. Add tomatoes, tomato sauce, tomato paste, water, and sugar; stir well. Bring to a boil over medium-high heat. Lower heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 3 0 minutes, stirring occasionally. Remove from heat. (Note, may be prepared in advance up to this point.) Yield: About 4 cups.