1 1/2 pounds ground chicken, 1/2 pound turkey hot Italian sausage, 1 1/4 cup chopped white onions, 2 garlic cloves, 2 cups low sodium chicken broth, 1 (15 ounce) jar creamy alfredo sauce, 1 (6 ounce) can evaporated milk, 1/2 pound sliced porcini mushrooms,  2 teaspoon chicken bouillon, 1/2 cup butter, 1/2 teaspoon dried oregano, 1/4 teaspoon pepper, 12 lasagna noodles, cooked and drained, 32 ounces small curd cottage cheese, 4 cups mozzarella cheese, 1 cup parmesan cheese, grated, flat lead parsley.

In a heavy skillet cook the chicken and sausage on medium heat, add the onions, garlic until the chicken and sausage is done. Drain off the grease.  Add the chicken broth, mushrooms, milk, bouillon, pepper and oregano, mix well and cook uncovered or 15 minutes.  Heat the oven to 350 degrees. Get out a 13 x 9casserole dish Spread a thin layer of the alfredo sauce on the bottom of the dish.  Layer half the noodles, half the cottage cheese, half the alfredo sauce, half the mozzarella.  Add a second layer top the parmesan cheese.  Bake until the contents are bubbly and the cheese melts, this takes about 15 – 18 minutes, top with chopped flat leaf parsley.



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