Chicken Spinach Alfredo Lasagna

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a roiling boil. Cook lasagna noodles according to package instructions, about 8 to 10 minutes, or until al dente. Drain, and rinse with cold water to stop the cooking.

In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until chicken is warmed. Season with salt and pepper.

Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce to coat. Layer with 1/3 of the cooked lasagna noodles, 1/2 cup ricotta, half of the spinach, half of the chicken mixture, and 1 cup mozzarella. Top with 1/3 of the cream sauce, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.

Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue to bake until the cheese is melted and lightly browned.