First cook your lasagna according to directions on the package.
When the noodles are done, drain them in a strainer, and rinse well with cold water to stop cooking and prevent sticking
Lay them out flat on a towel.
Drizzle olive oil in a large stock (soup) pot.
Sauté onions and mushrooms seasoned with garlic salt and onion salt.
When onions are translucent, add the cans of mushroom soup and chicken broth
Stir and let heat to a simmer. Should be slightly thick like sauce, but not a thin soup.
While the sauce is heating up, saute chicken in a frying pan.
Add salt and pepper to the chicken pieces.
When cooked through, do not drain. Just add the chicken pieces and any juice to the sauce mixture in the stock pot. Allow this to continue heating. Stir occasionally.
In a mixing bowl combine the ricotta cheese (2 containers) with 1 egg, parsley, and grated Parmesan. Set aside until assembly step.
Chop your baby spinach leaves into small pieces.
Grease a 9x13 glass pan (or you can use two smaller rectangular casserole dishes for smaller servings).
Assemble the lasagna as follows:
A thin layer of sauce & chicken mixture goes on the bottom, then noodles; then add more sauce just enough to cover noodles, followed by a layer of ricotta, then sprinkle spinach leaves, and put a fistful of shredded parmesan over this. Then add another layer of noodles, then sauce, the rest of the ricotta, then spinach and Parmesan. Then add the final noodle layer. Top with a layer of the sauce/chicken. Sprinkle with shredded Mozzarella (a generous coating.
Refrigerate or freeze until ready to bake.
Bake at 350 for one hour or until it is bubbling hot and cheese is golden.
Remove from the oven and let it set for 15-20 minutes before serving.
