8 oz Lasagne noodles
1/2 c Onion, chopped
1/2 Green pepper, chopped
4 tb Butter
1 Can cream of chicken soup
1 c Mushrooms, sliced
1/2 c Pimentos, chopped/drained
1/3 c White wine
1/2 ts Basil, crushed
1 3/4 c Cottage cheese
2 c Chicken, cooked and diced
2 c Mild cheddar cheese, grated
1/2 c Grated Parmesan cheese
Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9″x 13″ baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more.
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