Chicken Lasagna

This wasn't a recipe I had planned to make, but I had some half-and-half and ricotta sitting in the fridge that needd used up.  I kinda liked how this came out.  Oh, it was originally for Manicotti!

Chicken Lasagna
1 1/2 cups cooked chicken, shredded

15 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, cooked according to package directions, squeezed very well to drain
1 1/4 cups half-and-half or 1 1/4 cups whipping cream, divided
1/2 cup plain breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 oven ready lasagna noodles
1 jar spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 350.  In large bowl, combine chicken, ricotta cheese, spinach, 1/2 cup half and half, bread crumbs, garlic, basil, oregano, salt and black pepper; mix well.

Spread 1/4 C sauce on bottom of 13x9-inch baking dish; press 3 lasagna noodles on sauce.  Spread 1/2 chicken and cheese mixture over noodles.  Spread sauce.  Continue layers until all ingredients are used.  

Combine remaining spaghetti sauce and remaining 3/4 cup half and half; pour over lasagna noodles. Top with mozzarella cheese.

Bake 30 minutes or until thoroughly heated.