2 cans cream of mushroom soup
1 container of cottage cheese (16 ounces)
1 jar of roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup parmesan cheese
1/2 cup chopped fresh basil
pepper
9 no boil lasagna noodles
4 cups shredded italian cheese, divided
Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of lightly greased 9 x 13 inch baking dish. Spoon and spread one third of the soup mixture on noodles. Sprinkle with 1 1/3 cups cheese. Repeat layers three times.
Bake covered at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes before serving.
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