I love lasagna....really any pasta dish, paired with a salad and bread is A-OK in my book. Up until this week I've always made it in the crock pot. This recipe was so easy and delicious I had to share.
In a medium mixing bowl combine the ricotta, mozzarella chunks, parmesan, egg, basil, oregano, spinach, salt and pepper. Stir to combine.
Pour a couple of tablespoons of the sauce in the bottom of a 9×13″ pan. Then place 3 to 4 noodles in a single layer over the sauce. Then spread half the cheese mixture over the noodles as evenly as you can get it. Sprinkle half the mushrooms and half the chicken over the cheese mixture then cover with some more spaghetti sauce. Layer 3 to 4 more noodles over the top and repeat layers, ending with a layer of noodles. Top the final layer of noodles with a little more of the spaghetti sauce and then the fresh mozzarella slices.
Cover and bake about 40 minutes. Then uncover and bake another 10 minutes just to brown things up a bit, but if you are pressed for time, you could skip this part.
Remove and let set for about 10 minutes before serving. Top with fresh parsley.