8 oz. lasagna noodles
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 (10 3/4 oz.) can condensed cream of mushroom or chicken soup
1 (4 oz.) can sliced mushrooms, drained
1/2 c. pimento, chopped
1/3 c. skim milk
1/2 tsp. dried basil, crushed
1 1/2 c. low-fat cottage cheese
2 c. cooked chicken or turkey, chopped
1 1/2 c. American cheese, shredded
1/2 c. grated Parmesan cheese

Cook lasagna noodles in boiling salted water according to package directions; drain well. In saucepan, cook onions and green pepper in small amount of water until tender; drain. Add soup, mushrooms, pimento, milk and basil to vegetables in saucepan. Layer half the noodles in a 13 x 9 x 2 inch baking dish; top with half each of the soup mixture, cottage cheese, chopped chicken, American cheese, Parmesan cheese. Repeat mixture, cottage cheese, and chicken. Bake covered in 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese; bake uncovered, 2 minutes more or until cheeses are melted. Makes 10 servings.