Chicken and Spinach Lasagna

I came upon this recipe on someone else's blog which was linked to the original poster and decided to give it a try.
It was much easier to make than the regular lasagna I usually make. I have never tired to make it without cooking the noodles first, but it was actually nice not to have to wait for the pasta to cook.
It turned out great and tasted delicious. I don't know where I saw that I was supposed to use mushrooms in this recipe, because I put them on my grocery list! ha ha And by the time I got home and noticed that I did not actually need this , I decided to use them anyway.
I cooked the onions for a couple of minutes in the olive oil and then added the cut up mushrooms until they were soft. I used a little more than 2 cups of spinach and wished I used even more, it really added a good flavor to the recipe. I only used half a box of noodles that I had left over from the last time I made lasagna. I was actually able to make an extra smaller lasagna since I had extra ingredients left over.
I'm not a big fan of ricotta cheese, so I used cottage cheese instead and used extra mozzarella cheese.
I'm glad I found this awesome recipe.. will be making it again.

Chicken and Spinach Lasagna

1 box lasagna noodles, uncooked

2 24 oz jars pasta sauce (or 1 large jar, not sure of the size) (I used Bertolli Five Cheese)

8 oz ricotta cheese

1 egg

1 tsp italian seasoning

2 chicken breasts

1 cup mozzarella cheese

2 cups baby spinach, chopped

1/2 a large onion, diced

extra virgin olive oil

Begin by baking the chicken breasts at 375 until done, about 25 min. Shred into bite size pieces. Set aside. In a skillet, add 1-2 Tbsp olive oil and add the onion. Cook 3-5 minutes or until the onion starts to soften. Add the chicken to a skillet with the sauce and heat over low heat until simmering. While the sauce is simmering make the ricotta filling. Mix the ricotta with the egg and stir in the italian seasoning. Set aside. In a baking dish, put a thin layer of the chicken pasta sauce. Next, add a layer of uncooked lasagna noodles. Add another layer of sauce then a layer of the ricotta mixture. Sprinkle one cup of the chopped spinanch over the ricotta. Add another layer of noodles and repeat layers as before. End with a layer of noodles and a layer of sauce. Top with the mozzarella. Cover the dish with foil and place into the preheated 375 degree oven. Bake for 45 minutes, remove the foil and bake an additional 10 minutes.