Shortcut white chicken lasagna

• 2 packages Favorite frozen ravioli (4 cheese is mine)
• 2 clove garlic, minced
• 2 tbsp olive oil
• 8 oz baby bella mushrooms, sliced
• 1 box frozen spinach (12oz) thawed
• 2 cup cream
• 1 roasted chicken, shredded
• 1/2 cup shredded parmesan cheese

1. Bring a large pot of water to boil.
2. Cook ravioli according to package directions.
3. Preheat oven to 375F.
4. Saute garlic in olive oil on medium heat till fragrant.
5. Add the mushrooms and cook till tender.
6. Next add the spinach.
7. Cook for 1 minute.
8. Add cream and salt and peooar to taste.
9. Remove from heat
10. Layer about 1/3 of the raviolis in a single layer in a baking pan that's been coated with cooking spray (13x9 or a little smaller).
11. Top the raviolis with half of the chicken.
12. Top the chicken with a 1/3 of the vegetable cream mixture.
13. Sprinkle with some parmesan.
14. Repeat the raviolis, chicken, veggie mix and parmesan.
15. Finally add the last of the ravioli and sauce for the top layer.
16. Top with the rest of the parmesan and bake for 20 mins.
17. Enjoy!

clove garlic, olive oil, baby bella mushrooms, frozen spinach, cream, chicken, parmesan cheese

Taken from cookpad.com/us/recipes/360841-shortcut-white-chicken-lasagna (may not work)