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 minced garlic and sauté for 3-4 minutes until softened.
Add the ground chicken to the skillet and cook until browned and cooked through, breaking it apart with a spoon, about 6-8 minutes.
Stir in the marinara sauce, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a medium bowl, combine the cottage 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 cottage cheese mixture over the noodles.
Top with one-third of the remaining chicken marinara sauce.
Sprinkle one-third of the shredded mozzarella cheese over the sauce.
Repeat the layering process two more times: noodles, cottage cheese mixture, sauce, and mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake 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.