1# pkg. lasagna noodles, cooked
20 oz. chopped fresh broccoli
2 pounds small curd cottage cheese
2 eggs, slightly beaten
1-1-1/2 c. grated Parmesan cheese, divided
2 cans tuna (9-1/4 oz. size), drained
2 cans condensed cream of celery soup
2 jars (4 oz. each) chopped pimento, drained
8 oz. fresh mushrooms, sliced
1 tsp. dill weed
5 cups mozzarella cheese
Run cold water over cooked noodles until cool. Leave in cold water while preparing other ingredients. Drop broccoli into pot of boiling water & cook 2 minutes, then rinse in cold water & drain. Combine broccoli with cottage cheese, eggs, 1/2 c. Parmesan; set aside. Mix together tuna, soups, pimento, mushrooms & dill weed; set aside.
Cover bottom of the pan with a layer of noodles. Cover with 1/3 of tuna mixture then 1/3 of broccoli mixture. Sprinkle 1/3 of mozzarella cheese over broccoli and dust generously with Parmesan. Repeat layers twice, for a total of three layers. Switch direction of noodles with each layer.