3 tbsp. butter
1/4 lb. fresh mushrooms
4 c. cooked turkey
2 c. shredded cheese
1/2 c. Parmesan cheese
1 (16 oz.) container cottage cheese
1/3 c. milk
1/2 c. onion
1 can cream of chicken soup
6 oz. lasagna noodles, cooked and drained

Saute mushrooms and onion in butter, remove from heat and stir in soup and milk. Arrange lasagna noodles in greased 9 x 13 inch pan. Top with layer of soup mixture, half of cottage cheese, half of turkey and half of cheese. Top with remaining noodles and repeat layers. Bake at 350 degrees for 45 minutes.