Chicken Alfredo Lasagna

I took a bunch of recipes for ideas and then put this together on my own. I was a little nervous but it turned out really well. Mario doesn't like ricotta cheese so I've been looking for a good lasagna without it and this worked perfect.

Ingredients

9 uncooked lasagna noodles
chicken, browned and cubed (I don't know how much I used...alot?)
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
1 tablespoon chopped fresh rosemary (I just used some dried)
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 jar alfredo sauce
3 cups shredded mozzarella cheese, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Lay out on wax paper.
Spray 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 and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfrdo sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

So Good!