8 oz. lasagne noodles
1/2 c. onion, chopped
1/2 green pepper, chopped
4 tbsp. (1/2 stick) butter
1 (7 1/2 oz.) can cream of chicken soup
1 c. mushrooms, sliced
1/2 c. pimentos, chopped and drained
1/3 c. white wine
1/2 tsp. basil, crushed
1 3/4 c. cottage cheese
2 c. chicken, cooked and diced
2 c. natural mild cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Cook noodles in boiling, salted water according to package directions; drain.

Sauté 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 9x13-inch 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°F for 45 minutes. Top with remaining cheeses; bake for 2 minutes more.

Serves 9.