1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1/2 tsp. basil
2 c. chicken bouillon
19 oz. cooked chicken, cubed
1/2 lb. fresh mushrooms, sliced
1 (10 oz.) pkg. broccoli, cooked and drained
4 oz. Mozzarella cheese
2 oz. Parmesan cheese
6 oz. cottage cheese
1 egg, slightly beaten
4 oz. lasagna noodles, cooked

Melt butter in saucepan, blend in flour, salt and basil. Stir in chicken broth and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat, add chicken and mushrooms. Combine cottage cheese with egg, mix well. In a 13 x 9 inch baking dish, sprayed with a release agent, place 1/3 of chicken mixture. Layer 1/2 of the noodles, 1/2 of the cottage cheese, 1/2 of the broccoli and all the Mozzarella cheese. Repeat ending with the last 1/3 of chicken. Top with Parmesan cheese. Bake at 350 degrees for 1 hour. Makes 8 servings. Each serving = 1 1/2 fat exchange, 1/2 bread exchange, 4 protein exchange, 33 optional calories.