Mexitalian Lasagna

Ingredients

• 1 15 oz can Hormel chili no beans
• 1 4 oz can sliced mushrooms drained
• 1 12 tsp Italian seasoning
• 1 12 tsp dried parsley
• 2 12 c shredded Mozzarella cheese
• 1 16 oz jar Mexican salsa drained
• 34 c grated Parmesan cheese
• 1 12 c cottage cheese
• 9 lasagna noodles cooked
• vegetable cooking spray

Directions

1. Heat oven to 350
2. In large bowl combine chili drained salsa mushrooms Parmesan cheese and Italian seasoning
3. In small bowl stir cottage cheese and parsley flakes
4. Layer noodles cottage cheese chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray repeat to make three layers
5. Bake for 25 to 30 minutes or until lasagna is thoroughly heated
6. Let stand 10 minutes before serving