8 oz. lasagna noodles (I use yolk free noodles)
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped pimento
1/3 c. skim milk
1/2 tsp. dried basil
1 1/2 c. low-fat cottage cheese
8 oz. chopped, cooked chicken or turkey
6 oz. liteline American cheese
1/2 c. grated Parmesan cheese

Cook lasagna noodles in boiling water according to package directions; drain well. In saucepan, cook onion and green pepper in small amount of water until tender; drain, add soup, mushrooms, pimento, milk and basil to vegetables in saucepan. Lay half the noodles in a 13 x 9 x 2 inch baking pan. Top with half each of the soup mixture, cottage cheese, chopped chicken, American cheese and Parmesan cheese. Repeat layers of noodles, soup mixture, cottage cheese and chicken.

Bake, covered in a 350 degree oven for 45 minutes. Top with remaining American and Parmesan cheese. Bake uncovered 2 minutes more or until cheese is melted.