3 (3 oz.) cans B in B mushrooms, drained and liquid reserved
1 pkg. cooked lasagna noodles
8 oz. pkg. soft cream cheese
3 c. 2% cottage cheese
1 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
1/8 tsp. garlic powder
15 oz. can tomato sauce
3/4 c. grated Parmesan cheese
1 c. mozzarella, grated (optional)

Drain mushrooms, reserving buttery broth. Combine cream cheese, cottage cheese, salt, garlic powder and parsley. Set aside. Combine buttery broth, oregano, basil and tomato sauce; simmer about 10 minutes. Layer noodles, cheeses in buttered 9 x 13 inch shallow baking dish. Sprinkle each layer with mushrooms, tomato sauce and 1/4 cup Parmesan cheese and mozzarella. Bake, covered, in preheated 350 degree oven 45 minutes.