Chicken and Mushroom Lasagna

This weeks theme is mushrooms!  I know so many have an adversion to the fungi, but for some reason I just LOVE IT!  So don't knock it until you try it.  Stay tuned for my try at the Pioneer Woman's Stuffed Mushrooms and Mushroom and Swiss Sliders later this week...

Ingredients:

• 1 1/2 cups mushrooms
• 1 onion, chopped
• 1 can chicken noodle soup deluded with 2/3 cups water
• 9 lasagna oven ready noodles 
• 1 lb ground meat (chicken or turkey cooked and seasoned to taste)
• 1bunch of asparagus tips chopped
• 1 1/2 cups cheddar cheese grated 
• 1/2 cup parmesan cheese

Directions:

1. Saute mushrooms, onions, and aspargus until soft.
2. Spread a small amount of cream of chicken soup on bottom of 9x13 pan.
3. Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle
4. Top with 1/2 mushoroom and onion mixture
5. Then 1/2 remaining hollandaise sauce.
6. Top with 1/2 mozzarella and parmesan.
7. Repeat step 3-6 ending with cheese.
8. Cook uncovered at 350 for 35 minutes.
9. Let stand for 10 minutes.