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 well; separate and set aside.
In a large bowl, combine the ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese and eggs. Set aside.
In a large skillet, heat 2 teaspoons olive oil over medium heat. Add the onions; sauté 6 to 7 minutes, until very soft. Add garlic; cook 30 seconds or until fragrant. Add the ground chicken, Creole seasoning, basil, oregano, pepper and remaining 1 teaspoon of salt. Cook until chicken is no long pink, 7 to 8 minutes. Add the squeezed spinach; cook, stirring, for 3 minutes. Remove from heat; allow to cool for 10 minutes.
Add the chicken mixture to the three-cheese mixture. Mix well.
Lay cooked lasagna noodle on a piece of parchment or wax paper. Spoon about 1/2 cup of the chicken/cheese mixture evenly over the cooked noodle. Roll up, jelly roll fashion, starting at narrow end. Cut in half, crosswise, using a sharp knife. Repeat with remaining noodles. The lasagna rolls can be made in advance and frozen at this point. (See Tip 4)
Preheat oven to 350° F. Pour half of marinara sauce into a lightly greased 13x9x2 inch baking dish. Place lasagna rolls, cut side down, over sauce in dish. Cover with aluminum foil and bake until bubbly, about 30 minutes. Remove aluminum foil; sprinkle top with remaining 1 cup of mozzarella cheese. Return to oven for 5 minutes or until cheese is melted. Remove from oven let rest for 5 minutes before serving. Serve with additional marinara sauce on the side.
Yield: 8 servings.