Chicken and spinach lasagna

By Anonymous -
I saw this recipe a long time ago and stuck it on the back burner because it was still so hot outside.
It's not hot anymore, and this smells really good baking in my oven right now. And easy to make.

From Annie's Eats

1 chicken breast
salt and pepper
1-2 tbsp. extra virgin olive oil
½ large onion, diced
1 clove garlic, minced
4 oz. mushrooms, sliced
1 (24-oz.) jar pasta sauce
8 oz. ricotta cheese
1 egg, lightly beaten
1 tsp. Italian seasoning
9-12 lasagna noodles, uncooked (depending on size of dish)
2 cups spinach, chopped
½ cup shredded mozzarella cheese

Place the chicken breast in a large non-stick skillet and season with salt and pepper. Grill over medium-high heat until cooked through. Cut into bite-sized pieces and set aside.
Add 1-2 tbsp. of olive oil to the skillet and heat over medium-high heat. Add onion and garlic to the pan and sauté until fragrant, about 2 minutes. Add the mushrooms and continue to sauté until onion is tender, about 3-4 minutes. Add the pasta sauce and the chicken to the skillet. Bring to a boil, reduce heat, and simmer about 5 minutes while making the ricotta layer.
In a small bowl, combine the ricotta, egg and Italian seasoning. Stir until well combined.
In a baking dish, spoon a thin layer of the pasta sauce mixture so that it just coats the bottom of the dish. Top with one layer of lasagna noodles so that they cover the sauce completely. Spread one half of the ricotta mixture over the noodles and sprinkle with one cup of chopped spinach. Layer with one third of the pasta sauce mixture. Repeat the layers again with noodles, ricotta mixture with spinach, and pasta sauce. The last layer will be noodles, the remaining pasta sauce and shredded mozzarella.
Cover with foil and bake at 375° for 45 minutes. Remove the foil and bake for 10 minutes more. Let stand 10 minutes before slicing and serving.

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