9 lasagna noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1/3 c. finely chopped onion
1/4 tsp. dried dill weed
1/2 tsp. chicken flavor bouillon
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 c. sour cream
1 (15 oz.) container small curd cottage cheese
2 c. shredded American cheese
2 c. shredded Mozzarella
1 egg
3 c. cooked chicken
2 (10 oz.) frozen, chopped spinach, thawed and well drained
8 oz. fresh mushrooms, sliced

Prepare lasagna according to package directions; drain. In medium saucepan, combine soups, milk, onion, dill, bouillon, seasoned salt and pepper. Heat through, stirring constantly. Blend in sour cream. Remove from heat.

In medium bowl, blend cottage cheese, American and Mozzarella cheeses and egg.

Put a small amount of sauce in the bottom of a 9 x 13-inch pan and spread thinly, then layer ingredients in this order (or however you like): noodles, sauce, spinach, cheese mixture, noodles, sauce, mushroom, cheese mixture.

There will not appear to be much sauce for the lasagna, but just divide evenly in the layers and there will be plenty. The cheese mixture helps give it a lot of moisture.

Cover loosely and bake in 375°F oven about 50 minutes. Uncover and bake 10 minutes more. Let stand at least 10 to 15 minutes before cutting.