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 chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground chicken to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes.
Stir in the marinara sauce, dried basil, dried oregano, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine cottage cheese, egg, and half of the grated Parmesan cheese. Mix well.
Spread a thin layer of the chicken and marinara sauce mixture 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 chicken and marinara sauce mixture.
Sprinkle with one-third of the shredded mozzarella cheese.
Repeat layering two more times: noodles, cottage cheese mixture, chicken sauce, and mozzarella cheese.
Sprinkle the remaining Parmesan cheese and chopped fresh parsley on top.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.