This recipe is well worthy of a special occasion. I tried it on two excellent cooks and they agreed. Like all good cooks, however, I did make some minor changes. I sauteed 8 oz of mushrooms and 4 green onion (that I happened to have left over from another recipe) sliced very thin in a little butter and olive oil. Then I put the mixture right along with the spinach and chicken in the layers of the lasagna. Also, instead of using fat free evaporated milk, I used one fat free and one reduced fat. I'm sure that added a small amount of fat and clories but it was really good so I'm thinking it was worth it.