My husband asked me to make chicken lasagna since he's not a huge beef fan. Well, I decided to make it a "white" lasagna - white sauce, white meat chicken, white cheeses. Everyone loved it, including my grandmother.. who HATES noodles. Hopefully you will enjoy it as much as my family did.
Preheat oven to 375 degrees. In large skillet, melt the butter on medium heat. Add the onions, garlic, mushrooms and chicken. Saute until the vegetables are softened and the chicken is cooked mostly, if not completely through.
Pour the pasta sauce into a deep saucepan. Drain off the chicken and vegetables and stir into the sauce. Add spices to taste and heat through, simmering for 15 minutes. (I used saffron, fresh ground pepper, garlic powder, and garlic salt.)
While sauce is simmering, cook lasagna noodles according to the package directions. Add a tablespoon of olive oil and a pinch of salt to keep them from sticking. Drain and set aside.
Spray a 13x9 baking dish or lasagna pan with nonstick cooking spray. Ladle around a cup of the sauce mixture onto the bottom of the pan and spread to coat evenly. Layer 3-4 lasagna noodles on top, slightly overlapping the edges. Pour a little sauce over the noodles, then space spoonfuls of ricotta cheese a couple of inches apart on top of that. Then, sprinkle some of the shredded cheese over that, and top with grated parmesan and any additional spices. Layer more noodles on top, and repeat the process to get three layers.
Cover with leftover sauce and cheese, then sprinkle with parmesan again. Tent with foil and bake for 30 minutes, then uncover and bake 15 more minutes. Let stand 5 minutes so it will set up some.