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Preheat oven to 350°F. Spray large non-stick skillet with cooking spray and heat on medium-high. Add chicken, onion and garlic; cook 5 to 7 minutes until chicken is brown and no pink remains. Stir frequently breaking up chicken into crumbles as it cooks. Drain and return to skillet, add marinara sauce and simmer 10 minutes.
Cook pasta according to package directions. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, spinach, egg white, oregano and pepper; mix thoroughly.
In bottom of 13 x 9 inch baking pan, spread about ¾ cup meat sauce. Layer half of lasagna noodles (3 noodles) over the sauce, top with ½ of the ricotta mixture and 1 cup sauce. Then layer as follows: last 3 noodles, ½ Ricotta mixture, remaining sauce.
Cover with foil and bake for 50 minutes or until hot and bubbly then remove foil. Sprinkle with remaining 1 cup mozzarella cheese; return to oven and bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.