Heat oil in a large frying pan or wok over medium heat. Add shallots. Saute for 2 minutes until they sweat. Do not brown.

Add chicken, garlic and seasonings. Cook until chicken is close to done. Add wine and deglaze pan, Stir often. Completely reduce liquid.

Meanwhile, bring 4 qts water and bouillon to a boil. Add 1 tsp oil if desired. Add pasta and simmer until tender. Just past al denté.

Drain and rinse well with hot water.

When chicken is reduced, add spinach and wilt. Add ricotta and stir constantly until mixture is thick and creamy. Remove from heat.

Mix sauces together. Grease a 11x15 casserole dish. Lay down 5 noodles overlapping. Cover with a layer of chicken mixture, then sauce, then both shredded cheeses. You should be able to get about 5 layers, so use fillings accordingly.

After last layer, top with noodles. Add a little sauce and shredded cheese. Sprinkle with bread crumbs.

Place in an oven at 350 uncovered. Bake 35 to 40 minutes. Or until top is brown and crispy. Bake bread at the same time.

When done remove from oven and serve with warmed bread. Enjoy.