Mexitalian Lasagna

• 1 (16 oz.) jar Chi-Chi's salsa, drained
• 1 (15 oz.) can Hormel chili (no beans)
• 1 (4 oz.) can sliced mushrooms, drained
• 3/4 c. grated Parmesan cheese
• 1 1/2 tsp. Italian seasoning
• 1 1/2 c. no fat cottage cheese
• 1 1/2 tsp. dried parsley flakes
• 9 lasagna noodles, cooked
• 2 1/2 c. shredded Mozzarella cheese

1. Heat oven to 350u0b0.
2. In a large bowl, combine salsa, chili, mushrooms, Parmesan cheese and Italian seasoning.
3. In small bowl, combine cottage cheese and parsley flakes.
4. In 9-inch baking dish, coated with cooking spray, layer 3 noodles, 1/2 cup cottage cheese, 1/3 of chili mixture and 1/3 of Mozzarella cheese.
5. Repeat to make 3 layers.
6. Bake 25 to 30 minutes or until cheese is melted and bubbly.
7. Let stand 10 minutes before serving.
8. Serves 4 to 6.

s salsa, hormel chili, mushrooms, parmesan cheese, italian seasoning, cottage cheese, parsley flakes, lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929489 (may not work)