Two Cheese Turkey Bake

                       5 lasagna noodles
                       1 small onion , chopped (1/4 cup)
                       1/2 of a small green pepper, chopped (1/4 cup)
                       2 tablespoons water
                       1 cup chopped cooked turkey or chicken
                       1 7 1/2 ounce can semi condensed cream of mushroom soup (reduced fat can

                       be used.)
                       1/4 cup chopped pimiento
                       3/4 teaspoon dried basil, crushed
                       3/4 cup low-fat cottage cheese
                       3/4 cup shredded cheese (3 ounces) (low-fat)

                       Cook noodles according to package directions; drain. Cover; set aside.
                       combine onion, green pepper, and water. Cover with clear plastic wrap;
                       vent by leaving a small area unsealed at the edge of dish. Micro-cook on

                       100% power (high) about 2 minutes or till tender. Drain
                       Stir together turkey or chicken, soup, pimiento, basil, and onion
                       mixture. In 4 individual au gratin dishes place half the noodle, cutting

                       to fit. Top with half the turkey mixture, half of the cottage cheese,
                       and half of the shredded cheese. Repeat the layer in each dish.
                       Cover all dishes to be frozen with moisture and vapor proof wrap. Seal;
                       label and freeze for up to 2 months.
                       To serve: remove the wrap from 1 individual dish. Cover with plastic
                       wrap, vent and micro-cook on 70 % ( midium-high) for 6 to 8 minutes or
                       till heated through, rotating the dish a quarter turn every 2 minutes.
                       Repeat for additional serving.