3 c. cooked turkey slices
7 tbsp. butter
1 c. sliced onions
1 c. sliced celery
1/2 tsp. salt
Dash of cayenne pepper
1/2 c. light cream
2 tbsp. Sauterne, if desired
2 c. sm. curd dry cottage cheese
1/2 lb. lasagna noodles
1 1/2 c. sliced mushrooms
1 c. sliced carrots
3 tbsp. flour
1/2 bay leaf
1 c. turkey stock or canned chicken broth
2 eggs
1/2 lb. Cheddar cheese
1/2 lb. Mozzarella cheese

Cook lasagna noodles according to directions on package. Rinse in cold water; drain; lay on paper towels. Melt 2 tablespoons butter in large skillet; saute mushrooms; remove from pan. Melt 2 tablespoons butter in same skillet; saute onions, carrots and celery until tender.

Melt 3 tablespoons butter in saucepan; blend in flour, salt, bay leaf and cayenne pepper. Remove from heat; gradually add turkey stock. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat; add cream, wine and mushrooms. Beat eggs into cottage cheese.

Spread small amount in bottom of 9x13 inch ovenproof baking dish, then layer in this order: lasagna noodles, sliced turkey, sauteed vegetable, Cheddar cheese, Mozzarella cheese, cottage cheese-egg mixture and sauce. Continue to layer until pan is filled and all ingredients are used, ending with cheese (3 layers). Bake in preheated 325 degree oven for 1 1/2 hours or until lightly browned and bubbling hot.

This dish is equally as good without the turkey; add 1/2 cup more of each vegetable.

Makes 8 generous servings.