Artichoke Spinach (Chicken) Lasagna

Very amazing.  To the original recipe (see here) I added mushrooms and chicken.

Ingredients

butterlasagna no-bake noodles1 onion, chopped4 cloves garlic, chopped1 (14.5 ounce) can vegetable broth1 tablespoon chopped fresh rosemary1 (14 ounce) can marinated artichoke hearts, drained and chopped1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry1 (28 ounce) jar tomato pasta sauce (the simpler the better, with no sugar in ingredients)3 cups shredded mozzarella cheese, divided1 (4 ounce) package herb and garlic feta, crumbled
1 rotisserie chicken, pulled apart
1 package of mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Melt 2-4 tbs butter in a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts, mushrooms, and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with chicken.  Then layer noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.