8 oz. cooked lasagna noodles
2 c. (8 oz. each) grated mozzarella cheese
1/3 c. grated Parmesan cheese
3 tbsp. butter or oil
2 cans (4 oz. each) sliced & drained mushrooms
2 cans (13 1/3 oz. each) Fry-Chic, drained & cut into bite-sized pieces
1/2 c. milk
1 1/2 c. cottage cheese

Cook noodles according to package directions. In a small bowl, combine mozzarella and Parmesan cheese. Set aside.

In a large skillet, add butter or oil and saute mushrooms and onions. Add Fry-Chic and simmer. In a medium bowl, combine soup, milk and cottage cheese. Add to sauteed mixture and stir completely. Oil a 9 x 13 inch lasagna baking pan. Place a layer of lasagna noodles first; cover with about 1/3 of the mushroom sauce next and then 1/3 of the cheese. Repeat 2 more times, ending with a heavy layer of grated cheese. Bake, uncovered, in a 350 degree oven for 45 minutes or until bubbly. Note: This recipe freezes well. Serves 10-12.