• 8-ounce Lasagna Noodles
• 3 cups cooked Chicken, diced
• 1½ cups cream style Cottage Cheese
• 2 cups Cheddar Cheese
• ½ cup Parmesan Cheese
• 2 cups cooked Wild & Cranberry Blend with Savory Seasoning

• 2 cloves Garlic
• ½ cup chopped Onions
• ½ cup chopped Green Peppers
• 3 tablespoons Butter
• 1 can Cream of Chicken Soup
• 1/3 cup Milk
• ½ teaspoon Basil

For sauce: cook vegetables in butter until tender. Stir in remaining ingredients. Cook lasagna noodles until tender, drain and rinse. Layer ½ of noodles in 9"x13" dish. Cover with ½ sauce, cottage cheese, chicken, Wild Cranberry Medley and cheddar cheese. Repeat layers. Top with Parmesan cheese. Bake at 350° for 1 hour. Serves 8-10.