1 c. creamed style cottage cheese
1 (3 oz.) pkg. cream cheese, softened & cut up
1 can condensed cream of mushroom soup
1 c. loose packed frozen cut broccoli
1/2 c. Cheddar cheese, shredded
1 tsp. minced dried onion
1/4 c. milk
1/3 c. celery, sliced
1/8 tsp. ground sage
6 lasagna noodles
2/3 c. boiling water
1 c. cooked chicken or turkey, chopped
1/4 tsp. oregano, crushed

In a mixing bowl, stir together cottage cheese, cream cheese, soup, broccoli, celery, milk, dried onion, sage, oregano and chicken; set aside. Place uncooked lasagna noodles in a greased 10 x 6 x 2 inch baking dish. Place 1/3 cottage cheese mixture over noodles, then alternate noodles and cheese mixture until finished. Sprinkle with Cheddar cheese. Slowly pour boiling water into dish around entire inside edge. Cover tightly with foil. Bake at 350 degrees for 60 to 65 minutes or until done. Let stand, covered for 10 minutes. Makes 6 servings.