Callie's White Lasagna

I made up this recipe to take Kay and Steven right after Callie was born, so I figured naming it after her was fitting. This recipe takes a little bit of time to cook but is worth it! You could also add carrots and/or onions as well. 

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• 1 (8 ounce) package lasagna noodles
• 3 cups heavy cream (I used milk for half)
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 4 cloves garlic, minced
• 1/2 - 1 cup mushrooms, diced (optional)
• 1/2 lb chicken, cubed 
• 3-4 cups of chopped zucchini and broccoli (guessing on the measurements here)
• 1 bunch fresh spinach, chopped
• 1 cup ricotta or cottage cheese
• 3 cups shredded mozzarella cheese
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1. Cook lasagna noodles.
2. In a saucepan over low heat, mix cream, soup, Parmesan cheese, and butter till well blended. 
3. Put some olive oil in a pan and add chicken, garlic, mushrooms, zucchini, broccoli and spinach. Cook until everything is tender. (You will probably need to add things at different times to make sure everything cooks properly.
4. Use a 9x13 pan. Put a little cream sauce mixture on bottom to avoid sticking. Layer lasagna noodles, ricotta cheese, chicken mixture, mozzarella cheese and then cream sauce. I think I did 2 layers of this and then layered one more layer of noodles covered with sauce on top and sprinkled with a bit of mozzarella.
5. Bake 1 hour at 350 covered with foil. Take foil off for last 10 min.