Easy Lasagna

Preheat Oven: 350 degrees

1 carton (12oz) Cottage Cheese
1 egg
1/4 cup Grated Parmesean Cheese
1 tsp dried Parsley Flakes
1/2 tsp dried Oregano
1/4 tsp dried Basil
9 Lasagna Noodles, cooked, rinsed and drained
1 lb Ground Beef, browned and drained
1 can (26 1/2oz) Spaghetti Sauce
2 cups shredded Mozzarella Cheese

In a bowl, combine the first six ingredients; mix well. In a separate bowl, combine ground beef and spaghetti sauce.

In a greased 13x9x2 baking dish, layer 1/3 of the noodles, meat sauce, cheese mixture and moxerella, repeat layers.

Cover with aluminum foil and bake for 30 minutes; uncover and bake 15-20 minutes more.

Let stand 15 minutes before cutting.

Mushroom Chowder

1/2 cup Onion, chopped
1/4 cup Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Pepper
3 cups Chicken Broth
1 lb Fresh Mushrooms, sliced
1 cup Celery, chopped
1 cup Potatoes, peeled and diced
1/2 cup Carrots, Chopped
1 can Cream of Mushroom Soup
1/4 cup Parmesan Cheese, grated

In large stock pot, saute onion and butter until tender. Add flour, salt and pepper. Stir until mixture forms a smooth paste. Gradually add broth, stirring constantly.

Bring to boil. Cook and stir for 1 minute. Add the mushrooms, celery potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Ad cream of mushroom soup and Parmesan. Heat through.