1. preheat the oven to 375°F and grease a 9×13-inch baking dish with olive oil

2. in a large bowl, mix ricotta, shredded chicken, wilted spinach, grated parmesan, half of the mozzarella, minced garlic, italian seasoning, salt, and pepper until smooth

3. lay the cooked lasagna noodles flat on a clean surface and pat dry

4. spoon about 2 to 3 tablespoons of the filling onto each noodle and spread evenly, leaving a small border at one end

5. gently roll each noodle from the filled end and place seam-side down in the prepared baking dish

6. pour one cup of sauce over the bottom of the dish and arrange the rolls snugly on top

7. spoon the remaining sauce over the rolls and sprinkle with the remaining mozzarella cheese

8. cover the dish with foil and bake for 25 minutes

9. remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and lightly golden

10. let the rolls rest for 5 minutes, garnish with fresh basil or parsley, and serve warm