In a sauce pan over medium low heat, start melting cream cheese and slowly add in cream a little at a time, whisking frequently to work out the cream cheese chunks until cream cheese is fully incorporated.

Whisk in milk mixing until creamy.

Add salt, garlic powder, garlic powder and parmesan cheese, whisking until parmesan cheese is fully melted, sauce is smooth and has thickened. Remove from heat and set aside.

Bring pot large of water to boil with about 1/2 tsp of salt.

Add sliced carrots to pot and boil for 1 minute.

Add sliced squash to pot (leaving carrots in) and boil for 3 minutes.

Add spinach to pot (leaving other veggies in) and boil for 1 more minute and promptly drain hot water from pot. Add in cold water and ice to stop them from cooking further. Once ice has melted and veggies have cooled off, drain veggies and set aside. The carrots will have cooked for 5 minutes, squash for 4 minutes and the spinach for 1 minute total.

Grease 13" x 9" baking dish and pre-heat oven to 350 degrees F.

Combine ricotta cheese, 1 1/2 cups shredded mozzarella cheese and eggs in a separate bowl. Set aside.

Line bottom of pan with 3 lasagna noodles.

Spread 1/3 of ricotta mixture evenly over noodles.

Spread 1/3 of the veggies, 1/3 of the chicken and about 3/4 cup of alfredo sauce evenly over the ricotta mixture.

Repeat noodles, ricotta, veggie/chicken layer 2 more times and finish with a layer of noodles.

Spread remaining alfredo sauce evenly over noodles and top with remaining mozzarella cheese (1.5 cups).

Bake covered for 40 minutes. Uncover and bake another 10-15 minutes. Remove from oven and let sit about 10 minutes before serving. Enjoy!!!