Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook lasagna, using the package directions. drain well. rinse with cold water and drain again. combine soup, chicken broth and salt in a small bowl and set aside. drain any excess liquid from cottage cheese. combine with cream cheese, sour cream and mayonnaise in a large mixer bowl. beat at medium speed for 1 minutes or until blended and smooth. stir in onion, green pepper, olives and parsley. mix well. layer lasagna noodles, cream cheese mixture, chicken and soup mixture 1/2 at a time in a lightly greased 9 x 13 inch baking dish. mix bread crumbs with melted butter and sprinkle over the top. bake at 375*f for 25 to 30 minutes or until bubbly and heated through.

Target recipe: heat the broth until boiling, and pour a little into the beaten eggs, stirring constantly. pour egg mixture into broth and cook over very low heat until thick and smooth (do not boil or it will separate). stir in gelatin mixture. chill until mixture is congealed; then fold in the chicken, nuts, and whipped cream. turn into mold and chill. unmold on a chilled platter and garnish with lettuce, tomatoes and olives. serve with mayonnaise.