preheat oven to 350 degrees in a large pot of boiling salted water, cook lasagna noodles for 8 min. drain and rinse with cold water.
in a med. bowl stir together ricotta cheese, beaten egg, Italian seasoning, garlic and parsley.
spread 1/2 cup of the marinara sauce in a 9x13 in. baking pan. spread each lasagna noodle with 2 T. of ricotta cheese mixture; sprinkle each with a scant 3 T. of the shredded chicken and 2 heaping Tablespoons mozzerella cheese. roll up filled noodles and place seam side down in prepared pan. spoon the remaining marinara sauce over the roll-ups.
cover with foil, bake for 35 min. remove foil. sprinkle with parmesan cheese. bake for 10 min. more. serve hot.