I make this for my family and they love it. Thought I would pass it along for others to try.
[/b]12 uncooked lasagna noodles (12 oz)
1 TBSP butter or margarine
Â¾ C chopped green bell pepper
Â¾ C chopped onion
1/3 C milk
2 cans (10 Â¾ oz each) condensed cream of chicken soup
Â½ tsp dried basil leaves
Â¼ tsp pepper
1 container (12 oz) small curd creamed cottage cheese (Donâ€™t like cottage cheese I use ricotta instead)
3 C diced cooked chicken (canned also words well and itâ€™s quicker)
2 C shredded mozzarella cheese (8 oz)
1 C shredded cheddar cheese (4 oz)
Â½ C grated parmesan cheese
â€¢ Heat oven to 350. Spray bottom and sides of rectangular baking dish, 13x9x2, with cooking spray. Cook and drain noodles as directed on package.
â€¢ While noodles are cooking, melt butter in 2-qt saucepan over medium-high heat. Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper
â€¢ Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 Â½ cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup cheddar cheese. Repeat layers once, starting with the noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and cheddar cheese. Sprinkle parmesan cheese over top.
â€¢ Bake uncovered 50-55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.