Ingredients

8oz package Lasagna noodles
10oz can cream of mushroom soup
1 cup milk
1/2 cup chicken stock
or canned broth
1/4 lb. fresh mushrooms, sliced
1/2 tsp freshly ground black pepper
1/2 tsp poultry seasoning
8oz package Cream cheese,
at room temperature
8oz carton cottage cheese, any type
1/2 cup stuffed olives, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
4 tbsp. green onion, chopped
4 tbsp. minced parsley
4 cups cooked chicken (or turkey), diced
1 1/2 cup fine dry bread crumbs
4 tbsp. melted butter

Directions

Cook the lasagna noodles in boiling water. While the lasagna is cooking, mix together the soup, milk, chicken stock, mushrooms and seasoning in a medium saucepan. Heat to boiling. Remove from the heat and set aside. Drain the lasagna and set aside. Beat together the cream cheese and cottage cheese until well blended. Stir in the olives, celery, green pepper, green onions, and parsley. Set aside. Heat oven to 375°F. Grease 9x13 pan. Place half of cooked noodles in dish. Top with half of the cheese mixture, half the cooked chicken (or turkey) and half soup. Repeat layers. Combine the crumbs with melted butter and sprinkle over all. Bake until bubbly and lightly browned - about 40 minutes.

Ingredients

1 jar (32. oz.) spaghetti sauce
1 lb. ground beef
1/4 cup onion (chopped fine)
1 lb. cottage cheese
8 oz. sour cream
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup water

Directions

Preheat oven to 350 degrees. Cook beef and onion in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat. Add spaghetti sauce. Reduce heat to low, simmer until heated through, set aside. Combine cottage cheese and sour cream in medium bowl, blend well. Spoon 1-1/2 cups meat sauce in bottom of 13x9-inch pan.Place 1/2 of uncooked noodles over sauce, then 1/2 cottage cheese mixture, 1 cup mozzarella cheese, 1/2 of remaining meat mixture and 1/4 cup of Parmesan cheese. Repeat layers starting with the noodles.Top with remaining cup of mozzarella cheese. Pour water around sides of the pan. Cover tightly with foil. Bake for one hour in oven. Uncover; bake 20 minutes more or until bubbly. Let stand for 15 minutes before serving. Makes 8 to 10 servings.

Ingredients

1 lb peeled & deveined shrimp (med)
1 bag of frozen
broccoli, cauliflower, carrot mix
2 cloves fresh garlic, minced
1 stick margarine
1 tsp. Italian seasoning mix
1 med onion, sliced
1 tsp. season salt
1 cup cheddar cheese
1 lb of your favorite shaped noodle

Directions

Put your pot of water on to boil for the noodles. While you are waiting for the water to boil, put all ingredients, except the cheddar cheese, in a large skillet. Cover, and cook on medium heat until the shrimp is done and the vegetables are crisp tender. There should be a fair amount of broth in the pan. Do not add any water. Turn off shrimp and vegetables and wait for your noodles to get done. Drain and rinse noodles. Put back into pot. Pour shrimp and vegetable mix over noodles and stir well. Sprinkle cheddar cheese over top and let melt. Then, stir in cheese and serve. Recipe takes 45 minutes to make. Serves 5 to 6 adult portions.