1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes, drain and rinse.
2
Preheat over to 375 degrees. Spread the marinara sauce in the bottom of a 9x13 glass baking dish, set aside.
3
Heat oil in a skillet over medium heat, cook and stirm mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
4
Stir together the chicken, ricotta cheese, Parmesan Cheese, Oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam side down into the prepared baking dish. Repeat for each noodle. Spoon alfredo sauce over the rollups.
5
Bake, covered, in the preheated over for 40 minutes. Uncover, sprinkle with mozzarella cheese and pine nuts. Return to the over and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve Hot.
