Alfredo Chicken Lasagna

• 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

1. In a large skillet, saute 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 350u0b0F for 30 minutes. Uncover; bake 10 minutes. Let stand for 10 minutes before cutting.

chicken breasts, fresh mushrooms, onions, garlic, olive oil, flour, alfredo sauce, cottage cheese, parmesan cheese, parmesan cheese, egg, italian seasoning, parsley flakes, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/alfredo-chicken-lasagna-202844 (may not work)