3 c. fresh mushrooms, sliced
2 pkgs. Hollandaise sauce (prepare according to pkg. directions), about 3 c.
1 lb. pkg. lasagna noodles, cooked
2 lbs. chicken or turkey breast, cooked & thinly sliced
Salt & pepper to taste
2 (12 oz.) cans asparagus tips
1 tsp. dried basil
2 c. onion, chopped
1 tsp. dried oregano
3 c. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

Saute mushrooms and onions until soft. Using 2 (9"x13") pans, spread a small amount Hollandaise on the bottom and place a layer of noodles on the top, then cover with half of the chicken and sprinkle with salt and pepper to taste. Top with 1/2 of the mushroom and onion mixture, then 1/2 of the Hollandaise and sprinkle with 1/2 of the basil and oregano.

Top this with 1/2 of the Mozzarella and Parmesan cheeses. Place all of the asparagus tips neatly in a layer over cheese. Repeat the layers, ending with the cheeses. Cook, uncovered in a 350 degree oven for 35 minutes or until hot and bubbly. Let stand for 10 minutes before cutting. Serves 20 to 24.