ALFREDO CHICKEN LASAGNA (Taste of Home)

INGREDIENTS:
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms (I leave these out - James is allergic to mushrooms - but I didn't miss them at all)
2 tablespoons chopped onion
1 garlic clove, minced (I used 1 tsp of the refrigerated diced garlic)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce (I use Four Brothers brand)
3/4 cup 2% cottage cheese (I used Ricotta)
1/4 cup 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 (6 ounces) shredded part-skim mozzarella cheese (I used more cheese - we LOVE cheese!!!)

DIRECTIONS:
1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink.
2. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
4. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
5. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray.
6. 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.
7. Sprinkle with remaining Parmesan cheese.
8. Repeat layers.
9. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly.
10. Let stand for 10 minutes before cutting.
Yield: 2 to 3 servings.