4-8 lasagna noodles, cooked
1 c. cottage cheese
3/4 lb. mushrooms
6 oz. Mozzarella cheese, grated
1/2 c. Parmesan cheese or so

SAUCE:

1 tbsp. butter
1 sm. onion, chopped
1 can mushroom soup
1/2 can milk
1/2 tsp. basil
3 tbsp. cornstarch

Chop or thinly slice mushrooms and saute until most of water is released. Drain water. Set aside.

Melt butter and saute onion. Add mushroom soup, milk and basil. Mix and simmer for two minutes. Dissolve cornstarch in a small amount of water. Add to sauce and simmer until sauce is very thick.

In 9"x9" baking dish, layer 1/2 of noodles, cut to fit dish, 1/2 cup cottage cheese, 1/2 sauteed mushrooms, 1/2 Mozzarella cheese. Sprinkle with some Parmesan cheese and top with 1/2 sauce. Repeat once. Top with more Parmesan cheese.

Bake at 350 degrees about 35 minutes until bubbly. Let stand at least 20 minutes before serving.