Skillet chicken alfredo lasagna

Ingredients:

• 1 pound of boneless, skinless chicken breast, grilled and cut into bite-size pieces
• 1 cup of sliced fresh mushrooms (optional)
• 1/2 cup of chopped onion
• 2 garlic cloves, minced
• 1 tablespoon of olive oil
• Alfredo sauce, 3 cups homemade or a 14 ounce jar of commercially made sauce
• 1 cup of ricotta cheese
• 1/2 cup of shredded Parmesan cheese, divided use
• 1/2 cup of shredded mozzarella
• 1 tablespoon of fresh chopped basil leaves
• 1/2 teaspoon Italian seasoning
• 2 cups fresh baby spinach greens (optional)
• 9 lasagna noodles, broken into bite-size pieces

Instructions:

1. Cook the lasagna noodles in boiling, salted water until very tender. Drain.
2. In a large skillet, saute the mushrooms, garlic, and onion in oil until the onion is transparent.
3. Gradually stir in alfredo sauce and pasta.
4. Add the chicken, ricotta, Parmesan, mozzarella, spinach (if using) and herbs. Stir gently.
5. Bring to a simmer and heat through.