1/2 c. chopped green pepper
3 tbsp. butter
1/3 c. milk
8 oz. sharp process American cheese
2 c. cottage cheese
1/2 c. grated Parmesan cheese
1/2 c. chopped onion
1 can cream of chicken soup
1 (16 oz.) can mushrooms, sliced and drained
6 wide lasagna noodles, cooked
2 c. cooked white meat of chicken, diced

Saute onion and green pepper in butter until tender. Stir in soup, milk and mushrooms and processed cheese, cook until blended. Place half the lasagna noodles in greased baking dish. Cover with half of each of the sauce, cottage cheese and chicken. Repeat layers and top with Parmesan cheese. Bake at 350 degrees for 45 minutes.