1 c. spaghetti sauce with mushrooms
1 c. frozen diced cooked chicken
1/2 tsp. dried basil, crushed
1 beaten egg
3/4 c. cream-style cottage cheese, drained
1/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
4 lasagna noodles
1 c. (4 oz.) shredded Mozzarella cheese
1/3 c. boiling water

In a mixing bowl, combine spaghetti sauce, chicken, and basil. Set aside.

In a mixing bowl, stir together beaten egg, cottage cheese, Parmesan cheese, parsley flakes, and 1/8 teaspoon pepper

Place 2 of the uncooked lasagna noodles in a 6x10x2 inch baking dish. Layer with half of the chicken mixture, half of the cottage cheese mixture, and half of the shredded Mozzarella cheese. Repeat the layers, except for the remaining Mozzarella cheese.

Pour boiling water into the dish around the edges. Cover tightly with foil. Bake in a 350 degree oven about 60 minutes or until noodles are tender. Sprinkle with remaining Mozzarella cheese. Let stand, covered, for 10 minutes. Serves 4.

The timesaving trick here is to assemble the lasagna using uncooked noodles. To test the noodles for doneness, prick them with a fork.