Cook noodles, drain. Steam or boil chicken, cool and shred.
Saute mushrooms in 2 T. margarine. To make the alfredo sauce, melt butter in a saucepan. Slowly add the half and half and stir until warm. Add the parmesan cheese and stir til slightly thickend. Remove from heat. In a 9x13 pan, layer noodles, chicken, spinach, mushrooms, sauce and mozzarella cheese. On last layer, end with noodles and mozzarella cheese. Pour any remaining sauce over the lasagna. Bake at 350 for 30-40 minutes or until cheese melts.
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