6 oz. lasagna noodles
2 tbsp. corn oil
1/3 c. unbleached flour
1 1/2 c. chicken stock
1/2 c. non-fat milk
1/4 tsp. salt; omit if using salted stock
1/8 tsp. pepper
1/2 tsp. poultry seasoning
6 oz. Neufchatel cheese, light cream cheese
1 c. low-fat cottage cheese
1/2 c. light sour cream
1/2 c. reduced calorie mayonnaise
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (2 oz.) jar chopped pimento
1/4 c. minced parsley
3 c. diced cooked chicken or turkey
1/2 c. whole wheat bread crumbs

Cook noodles per directions on package. Make sauce; melt corn oil butter; stir in flour and cook about 1 minute. Add chicken stock, milk, salt, pepper, poultry seasoning and garlic powder. Cook until it thickens. Beat together the Neufchatel, cottage cheese, sour cream, and mayonnaise.

Stir in onion, pepper, pimento, and parsley. Spray 9 x 13 pan with non-stick vegetable coating; place 1/2 of noodles in pan. Spread with half with cheese mixture. Half the chicken and half the sauce.

Repeat layers once more and top with crumbs. Bake 45-50 minutes in 350 degree oven. Let stand 10 minutes before serving. Serves 8.

Is very tasty and great for company.