boneless skinless chicken breasts, cut into bite-size pieces
fresh mushrooms, sliced
garlic clove, minced
shredded parmesan cheese, plus
shredded parmesan cheese, divided
egg, lightly beaten
dried parsley flakes
lasagna noodles, cooked and drained
1 1/2 cups
mozzarella cheese, shredded
In a large skillet, sauté the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in.loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.