3 c. fresh mushrooms, sliced
2 c. onion, chopped
2 pkgs. Knorr Hollandaise Sauce (prepare according to pkg.), yields 3 c.
1 lb. pkg. lasagne noodles, cooked
2 lb. chicken or turkey breast, cooked, sliced thin
Salt and pepper
2 (12 oz.) cans asparagus tips (do not use fresh or frozen)
1 tsp. dried basil
1 tsp. dried oregano
3 c. Mozzarella cheese, shredded
1 c. grated Parmesan cheese

Saute mushrooms and onions until soft. Using 2 (9x13-inch) pans, spread a small amount of Hollandaise on the bottom and place a layer of noodles on top, then cover with half of the chicken and sprinkle with salt and pepper to taste.

Top with half of the mushroom and onion mixture, then half of remaining Hollandaise and sprinkle with half of the basil and oregano. Top this with half of the Mozzarella and Parmesan cheeses. Place all of the asparagus tips neatly in a layer over cheese. Repeat the layers, ending with cheese.

Cook uncovered in a 350 degree oven for 35 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Serves 20-24.