Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients for mushroom sauce in a pan on the stove. heat to medium. when warm, add chicken cubes to sauce and let simmer while noodles cook. cook lasagne noodles according to package directions. grease a 9x13 pan. put 1 layer cooked noodles on the bottom of the pan. on top of noodles, spread half of mushroom/chicken sauce. next, sprinkle with 3/4 c cottage cheese, 1 c cheddar, 1/4 c parmesan. repeat layers, (noodles, sauce, cheeses) ending with parmesan on top. bake at 350 for 45 minutes. if made the day before, bring out of fridge 1 hour early to warm to room temperature. let rest for 15 minutes after baking to solidify.

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.