Difficulty: Easy - for beginners
2 (10 3/4-once) cans condensed cream of mushroom soup
1 (16 ounce)container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and diced
4 cups chopped cooked chicken (or two 12.5oz cans of Chunk Chicken Breast)
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil
1/2 teaspoon freshly ground pepper
9-12 lasagna noodles
4 cups (16 ounces) shredded Italian 5-6 blend cheese, divided
1.Preheat oven at 350F
2.MIX soup and next 6 ingredients in a large bowl.
3.Layer 3 lasagna noodles on the bottom of a lighly greased 13x9-inch baking dish; spoon and spread onr-third of soup mixture on noodles.
4.Sprinkle woyh 1 1/3 cups cheese.
5.Repeat layers 3-4 more times.
6.Bake, covered, at 350F for 40 minutes.
7.Uncover and bake 15 minutes.
8.Let stand 10 minutes
Note: I've found it's even better reheated!