Creamy White Chicken Lasagna

• 2 cups (475 ml) shredded mozzarella cheese, divided
• 2 cans cream of mushroom soup
• 1-1/2 cups (350 ml) milk
• 1/8 tsp (1 ml). ground red pepper (cayenne)
• 1 10 oz (280 grm). box frozen chopped spinach thawed and well drained, (I often double this, we like the spinach)
• 1 cup (225 ml) blanched julienned carrots
• 1-1/2 cups (350 ml) blanched brocolli florets
• 1 large egg
• 1 15 oz (420 grm). container of ricotta cheese
• 12 to 15 lasagna noodles, cooked and drained
• 2 cups (475 ml) diced cooked chicken (I use 3 cups)
• 1/2 cup (125 ml) grated Parmesan cheese
• 4 oz (112 grm). can mushroom pieces

1. Reserve 2/3 cup (150 ml) of mozzarella cheese for top layer, (or more if you like, we like ours super cheesey).
2. In medium bowl, combine soup, milk, and red pepper, (set aside).
3. In another medium bowl, combine spinach, carrots, brocolli, egg and ricotta.
4. In bottom of 13 x 9 inch baking dish, spread 1/2 cup (125 ml) of soup mixture.
5. Arrange four lasagna noodles on mixture.
6. Top with 1/3 of remaining soup mixture, 1/2 of spinach and vegetable mixture, 1/2 of remaining mozzarella and 1/2 of the chicken.
7. Repeat layers ending with remaining noodles, soup mixture, reserved 2/3 cup (150 ml) mozzarella cheese and Parmesan cheese.
8. Bake at 350 degrees (175 C.) for 40 minutes or until hot and bubbling.
9. Let stand 15 minutes before serving.

mozzarella cheese, cream of mushroom soup, milk, ground red pepper, well, carrots, egg, ricotta cheese, lasagna noodles, chicken, parmesan cheese, mushroom pieces

Taken from online-cookbook.com/goto/cook/rpage/00176C (may not work)