Spinach Florentine Lasagna

• About 2 c. frozen spinach, chopped
• About 2 c. chopped broccoli
• 1-2 garlic cloves, minced
• 1 T olive oil
• 1 onion, diced
• 1 can sliced mushrooms (or fresh if you want)
• 2 c ricotta cheese
• 1 c cottage cheese
• 1 t oregano
• 1 t. basil
• salt
• 1 t pepper
• 1 c. half and half
• 2-3 T parmesan cheese
• ½ pound uncooked lasagna noodles
• 2 c mozzarella cheese, grated
• 1/2 pound chicken breast tenderloins, thawed and chopped
• 1/2 c. pesto (optional)

Heat oil and chicken; cook until chicken is cooked almost all the way through; add onion and garlic until onions are soft and chicken is completely done, about 5 minutes, and set aside. Put broccoli, spinach, mushrooms in a frying pan with a little water.  Cook until broccoli is mostly cooked, and spinach is thawed and soft.  Add back chicken and onions and stir together.  Add the half-and-half, parmesan cheese, basil, and oregano.  You can also add a little cornstarch to thicken mixture.  Add pesto now, if used.  Cook on medium high until sauce is moderately thick.  Meanwhile, cook lasagna noodles in a large pot of water until al dente.  Drain and toss with olive oil to prevent sticking.  Mix the ricotta cheese and cottage cheese (so it's not such a strong flavor) with a little salt, pepper, basil, and oregano.  Then, in a 9x13 baking dish, put a layer of noodles, a layer of spinach mix, a layer of the ricotta mixture, and then sprinkle some mozzarella cheese.  Repeat as many times as you have ingredients for and end with a liberal sprinkling of cheese on top.  Cover with aluminum foil and bake at 350 for 40-50 minutes.  Cut into squares when slightly cooled.