White Lasagna

People who don't like mushrooms like this. It's divine.

lasagna base

• 8 oz lasagna noodles
• 1 ½ lbs small curd cottage cheese
• 16 oz grated mozzarella
• 4 oz shredded parmesan reggiano
  

creamed mushrooms

• 3 tablespoons butter
• 1 lb mushrooms washed & sliced
• 3-4 cloves of garlic minced finely (optional & not in original recipe, but Jen always makes it this way)
  
• 2 ½ cups milk
• 1 tsp lemon juice
• ¼ cup flour
• ⅓ cup finely chopped parsley

Sauté mushrooms in butter & lemon juice until most of the liquid is absorbed. Add flour and continue cooking for about 5 more minutes. Add milk and parsley, stir frequently until nicely thickened.

In a greased 13x9x2 pan, layer noodles, cottage cheese, creamed mushrooms, mozzarella & parmesan.