Preheat the oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes.
Stir in the marinara sauce, dried Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine cottage cheese, ricotta cheese, egg, and chopped spinach. Mix well.
Spread a thin layer of the chicken marinara sauce on the bottom of a 9×13 inch baking dish.
Place 4 cooked lasagna noodles over the sauce layer.
Spread one-third of the cheese and spinach mixture evenly over the noodles.
Add one-third of the chicken marinara sauce over the cheese layer.
Sprinkle one-third of the shredded mozzarella cheese on top.
Repeat the layering process two more times, ending with mozzarella cheese on top.
Sprinkle grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.