Chicken Alfredo Lasagna

This was one of the best things I've eaten.
Try this!

Ingredients

• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 3/4 tablespoon all-purpose flour
• 1 cup Alfredo sauce (I used Butoni)
• 3/4 cup 2% cottage cheese
• 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
• 1 egg, lightly beaten
• 1/2 teaspoon Italian seasoning (I went with a mixture of dried basil, oregano and a little garlic salt)
• 6 lasagna noodles, cooked and drained
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

• In a large skillet, saute the chicken and mushrooms in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
• In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg and Italian seasoning.
• Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with 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. Top with mozzarella and a little parmesan.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.