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

Saute mushrooms and onions 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, 1/2 cottage cheese, 1/2 turkey and 1/2 cheese. Top with remaining noodles and repeat layers. Bake at 350 degrees for 45 minutes.