6 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
1 (1 oz.) envelope white sauce mix
1 1/4 c. milk
2 tbsp. grated Parmesan cheese
1 egg, beaten
1 1/2 c. (12 oz.) cream style cottage cheese
1 sm. can chicken
1/2 c. (2 oz.) shredded Mozzarella cheese

Cook the noodles according to the package directions; drain. Cook the spinach according to package directions. Drain well, pressing out excess liquid.

Prepare the white sauce according to package directions, except use the 1 1/4 cups milk. Stir in the drained spinach and grated Parmesan cheese into the white sauce. Stir together the beaten egg and cream style cottage cheese. Flake chicken.

In a 6x10x2 inch baking dish, layer two of the noodles, trimming as necessary to fit. Spread half of the spinach mixture on top. Sprinkle with half of the chicken and spread with half of the egg-cottage cheese mixture.

Repeat the layers of noodles, spinach mixture, chicken and egg and cottage cheese mixture. Arrange the remaining noodles on top. Cover and bake in a 350 degree oven for 30 minutes. Uncover, sprinkle with Mozzarella cheese. Bake uncovered, about 15 minutes more or until the cheese is melted. For easier serving, let stand 10 minutes before cutting. Makes 4 servings.