Boil lasagna noodles according to package directions. It works best to place them in a large pot of hot water, turn off the heat, and cover for 10-15 minutes. This will prevent the noodles from breaking apart. Drain, and rinse with cold water. Set aside.
In a large frying pan, fry the cut up chicken in the olive oil until the meat is no longer pink. Add the garlic and spinach, and continue frying until the spinach is wilted. Remove from heat.
In a mixing bowl, combine the Ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper. Stir the chicken/spinach mixture into the Ricotta mixture, and set aside.
In the same frying pan you fried the chicken in, over medium heat, cook the onion & red pepper until the onion is translucent. Turn the heat down to medium/low and add the Spinach cream cheese, and stir until the cream cheese has melted. Slowly stir in the milk. Squeeze in the juice of one small lemon. Once it is all incorporated, remove from heat
Lay the lasagna noodles out on the counter. Cover each lasagna noodle with about 1/2 - 3/4 cup of the Ricotta cheese/Chicken mixture. Spread it out along the pasta. Carefully roll the pasta up into rolls, and place, seam side down, in an oven safe dish. Repeat until all the filling is used up.
Spoon the Spinach cream cheese sauce over the noodle rolls, dividing it evenly between all of the rolls.
Top the rolls with the shredded mozzarella cheese, and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling, and the cheese is melted and browned.
Serve immediately with a large garden salad. Delicious!
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2011/06/cheesy-chicken-and-spinach-rolls.html