1 can corn beef
1 (10 oz.) can mushroom soup
1 (8 oz.) pkg. Mozzarella cheese
1 pt. cottage cheese
1 c. Parmesan cheese
3 sliced hard boiled eggs
1 (16 oz.) box lasagna

Cook lasagna noodle until tender and rinse in cold water. Heat corn beef and mushroom soup in saucepan. Butter casserole dish and line dish with one layer of cook lasagna.

Spoon layer of corn beef and soup mixture on noodles. Next, add layer of Mozzarella cheese and sprinkle with Parmesan cheese. Place a few slices of egg. Spoon cottage cheese on top of eggs.

Repeat layers until casserole is near top. Last layer will be lasagna noodle sprinkled with Parmesan cheese. Bake at 350 degrees for 40-45 minutes. Makes 3-4 servings.