1 pkg. lasagne, cooked
1 onion, diced and sauteed in 1/2 c. butter
1 pt. cottage cheese
1/2 pt. sour cream
1 can mushroom soup (undiluted)
1/2 tsp. salt
1/2 tsp. Lawry's seasoned salt

TOPPING:

3 eggs, slightly beaten
3/4 c. milk
1/2 tsp. salt

Alternate layers of noodles and filling in flat, greased 2 1/2 quart casserole dish. Noodles first, then filling, ending with filling on top. Pour "topping" over the lasagne. Bake 1 hour at 350 degrees until lightly browned. Let set for 15 minutes out of oven before serving.