Alfredo Chicken Lasagna

This is my favorite way to have lasagna..

• Ready In: 1 hr 10 mins
• Serves: 3-4

Ingredients

• 6  ounces boneless skinless chicken breasts, cut into bite-size pieces
• 1  cup fresh mushrooms, sliced
• 2  tablespoons onions, chopped
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1  tablespoon all-purpose flour
• 1  cup alfredo sauce
• 3⁄4 cup cottage cheese
• 1⁄4 cup  shredded parmesan cheese, plus
• 2  tablespoons  shredded parmesan cheese, divided
• 1  egg, lightly beaten
• 1⁄2 teaspoon  italian seasoning
• 1⁄2 teaspoon dried parsley flakes
• 4  lasagna noodles, cooked and drained
• 1 1⁄2 cups mozzarella cheese, shredded

Directions

1. 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.
2. 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.
3. Cover and bake at 350°F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.