Lasagna with Chicken and Alfredo Sauce

12 pieces Lasagna noodles
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon chopped red onion
8 ounces fresh mushrooms, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 package (10 ounces) frozen spinach, thawed and drained
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked chicken, cubed
3 1/2 cups Alfredo sauce
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 cup Parmesan cheese

Prepare lasagna according to package directions. Drain and rinse in cold water. Drain well. Preheat oven at 375 degrees F.

Meanwhile in a large skillet over medium heat, heat olive oil and butter and saute garlic, onion, mushrooms, spinach, parsley and basil. Season with salt and pepper. Stir frequently while cooking for 10 minutes. Add cooked chicken and warm through. Turn heat off.

Prepare a 13x9x2 baking lasagna pan by spreading a 1 1/2 cups of Alfredo sauce over the bottom. Place 4 noodles over the sauce and spread 1 cup of the ricotta cheese, topped with 1 cup of the spinach and chicken sauce mixture. Srpinkle 1/3 cup each of the cheeses.

Arrange 4 more lasagna noodles into the pan and repeat layering steps with the remaining ricotta cheese, 1 cup Alfredo sauce, 1 cup spinach and sauce and cheeses.

Repeat layers. The top layer should have all remaining ingredients. Cover the pan with foil and bake 40 minutes. Let stand 10 minutes prior to cutting and serving.

Servings 12