9 uncooked lasagna noodles
1/4 c. butter
3 c. fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. lemon juice
1/4 c. flour
2 tsp. chicken flavored bouillon, instant
3 c. milk
2 c. cubed cooked chicken
1/3 c. fresh parsley, chopped
15 oz. cottage cheese
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley

Cook lasagna noodles according to package directions. Drain and rinse with hot water.

In a large saucepan melt butter. Add mushrooms, garlic, salt and lemon juice. Saute until mushrooms are tender, about 5 minutes. Stir in flour and chicken bouillon; blend well. Add milk and cook over medium heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.

Heat oven to 325 degrees. To assemble: Spread about 1/2 cup sauce in ungreased 13 x 9 inch pan. Layer 1/3 of the noodles, 1/3 of the cottage cheese, 1/3 of the mozzarella, 1/3 of the sauce and 1/3 of the Parmesan. Repeat layers ending with Parmesan cheese on top. Sprinkle with 2 tablespoons parsley. Bake at 325 degrees for 45 minutes or until bubbly. Let stand 15 minutes before serving. Serves 8.