Triple Cheese Chicken Lasagna

• 8 oz. lasagna noodles
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 3 Tbsp. margarine
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (4 oz.) can sliced mushrooms, drained
• 1/2 c. chopped pimiento
• 1/3 c. skim milk
• 1/2 tsp. basil
• 1 1/2 c. low-fat cottage cheese
• 2 c. chopped cooked chicken
• American cheese
• 1/2 c. Parmesan cheese

1. Cook noodles in boiling water according to package directions; drain well.
2. Cook onion and green pepper in margarine until tender.
3. Stir in soup, mushrooms, pimiento, skim milk and basil. Lay half the noodles in a 13 x 9 x 2-inch baking dish.
4. Top with half each of the soup mixture, cottage cheese, chicken, American cheese and Parmesan cheese; repeat layers of noodles, sauce, cottage cheese and chicken.
5. Bake at 350u0b0 for 45 minutes.
6. Top with remaining American cheese and Parmesan cheese.
7. Bake for 2 minutes more or until cheese melts.
8. Makes 10 servings.

lasagna noodles, onions, green peppers, margarine, condensed cream, mushrooms, pimiento, milk, basil, lowfat cottage cheese, chicken, american cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686289 (may not work)