Preheat oven to 350 degrees.

Cook lasagna noodles according to package directions. Rinse with cool water and drain.

In a medium bowl, whisk together cream, salt, pepper, garlic salt, flour and 1/2 cup Parmesan cheese.

In another medium bowl, combine chicken, spinach, 1 cup shredded mozzarella, remaining 1/2 cup Parmesan and 1 cup of the cream mixture. Mix well.

Spread a thin layer of the sauce over the bottom of a lightly greased 9x13 inch baking dish.

Spread 2-3 tablespoons of the chicken mixture over each lasagna noodle. Roll up tightly and place seem side down in the prepared pan.

Pour the remaining sauce over the lasagna rolls. Top with remaining mozzarella cheese.

Bake, covered, for 25-30 minutes. Uncover and bake another 10 minutes, until cheese and sauce are bubbly. Remove from oven and sprinkle with chopped fresh parsley.

When serving, spoon cheese/sauce mixture from the bottom of the pan over the lasagna rolls.