Instructions: While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and courgette 2 to 3 min. or until tender-crisp.

Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.

Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.

Bake at 350 about 20 to 25 min. or until heated through.

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