2Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain, and rinse with cold water.
3Mix heavy cream, cream of mushroom soup, Parmesan cheese, and butter in a saucepan over low heat; simmer, stirring frequently, until well blended.
