Thaw spinach. Boil noodles. Cut tomatoes in half and then thinly slice halves. Dice chicken into small, bite-sized pieces and sautee in olive oil, onions and garlic, salt and pepper. Set aside.

If using jarred sauce, put sauce in medium saucepan on low heat. Once sauce is starting to warm, add sauteed chicken and 1/4 to 1/2 cup of wine (start with 1/4 cup and stir.. taste sauce frequently after adding more wine--it should not overwhelm the sharp cheese tang of the sauce).

Squeeze all moisture from thawed spinach and then put into mixing bowl with ricotta and 1/2 of shredded mozzarella. Mix thoroughly.

Brush olive oil on bottom of baking dish and lay first layer of lasagna down. Using a slotted spoon, take the chicken from the alfredo sauce mixture and loosely cover the noodles. Don't try to cover every bit of noodles w/ chicken. Once that layer is down, spoon a little of the sauce over the chicken and then lay another layer of noodles down. Spread the ricotta-spinach mixture down over that layer and then place the sliced tomatoes over it. Once that is covered with another layer of noodles, repeat the process starting w/ the chicken and alfredo sauce. The top layer of the lasagna should be just tomatoes with the alfredo sauce ladled over them, and the remaining mozzarella sprinkled over that. Cover with foil and bake for 30 minutes covered at 325 and 15 minutes uncovered at 350. The cheese on top should not get too toasty brown.

Slice and serve!