Chicken Alfredo Lasagna with Spinach and Mushrooms

Danny has been asking me to make this recipe ever since I made it nearly a year ago. It's surprisingly light for a lasagna, fresh and really yummy! Try it out. It's not my recipe, but we made a few revisions along the way, to make it the way we wanted it.

Lasagna Recipe by Emeril Lagasse

Here are the little changes we made with this recipe.

We used a little over one pound of button mushrooms and Portobello mushrooms.
It also says to add the spinach, "stemmed, washed, blanched and roughly chopped," before adding it the alfredo, but we just put the spinach in fresh. We didn't see the point of all those extra steps when it will wilt in the sauce by itself. Plus you can use even more than a pound. We used a lot!
Instead of getting out a clean pan and taking the time to sear the chicken and potentially drying it out, we pulled the meat off a rotisserie chicken. No essence seasoning, just delicious, moist chicken.
We didn't put drops of butter on top, we forgot and found that it really didn't need it.