First add the olive oil to large skillet over medium heat then drop in the bite size pieces of chicken and season them with salt, pepper and garlic powder.
Cook the chicken for 3 minutes then add the onions and mushrooms and continue cooking 3-4 minutes or until onions are softened and chicken is no longer pink inside, stirring occasionally.
Reduce heat to medium low then pour in the Alfredo sauce (tip: add a small splash of milk or water to get all the sauce out) then fold in the spinach, cook 1 minute and remove from the heat.
In a small bowl blend the Ricotta, Parmesan and parsley then preheat the oven to 375°.
Butter an 8 x 8 baking dish then pour ½ cup of the chicken/sauce mixture into the bottom of the dish. Top with a layer of lasagna noodles overlapping slightly then spread about ⅓ of the ricotta over the top. Top with about ⅓ of the chicken/sauce then add about ⅓ of the mozzarella cheese.
Repeat for a total of four layers finishing with the remaining cheese. Cover with aluminum foil then bake for 25 minutes. Remove the foil and continue baking 10-15 more minutes longer. If you like a browned top (like the photos) broil 1-3 minutes watching it closely so it doesn’t burn. Let the lasagna rest 5-10 minutes then serve.