Spinach and Ricotta Lasagna Rolls

A recipe I created tonight after seeing a similar one on allrecipes.com. This is a little healthier and SO TASTY!
I hope you enjoy it!

6 whole wheat lasagna noodles
3 garlic cloves, minced
2 oz. neufchatel cheese (the less expensive and tastier version of cream cheese)
1 c. part-skim ricotta cheese
2-4 c. spinach, washed, and chopped fine in food processor (more or less according to personal preference)
1/2 onion, diced, or 2 T. onion powder
1 can chicken breast in water (opt.)
1 can (15 oz) crushed tomatoes
salt and pepper to taste

Preheat oven to 375. Cook lasagna noodles according to directions. Combine all ingredients except crushed tomatoes in separate bowl. Set aside. Spoon in a little bit of the tomatoes on the bottom of a 9x13 pan. Take each noodle, lie it in the pan, and spoon in some of the ricotta mixture and spread it evenly along each noodle. Carefully roll the noodle up and lie finished end on the bottom. Fill all noodles, cover with remaining tomatoes, and top with sprinkles of mozzarella cheese. Bake for 30 minutes or until heated through. Enjoy!