CREAMY WHITE SAUCE CHICKEN & SPINACH LASAGNA

12 lasagna noodles

2 tablespoons oil

Salt

1 cup onion, finely chopped

1 tablespoon garlic

1 jar family-sized alfredo sauce

1 16-ounce package spinach

Sun-dried tomatoes

1 15-ounce package cottage (ricotta) cheese

2 cups mozzarella cheese

1 cup Parmesan cheese

1 egg

1 pound chicken, cubed, cooked

1 teaspoon Italian seasoning

Boil the lasagna noodles according to package instructions and set aside. Cook the chicken, saute onion and garlic. Add the jar of Alfredo sauce and some sun-dried tomatoes, diced small.

Stir spinach into the cottage cheese (ricotta). In a large bowl, combine the cottage (ricotta) cheese, half the mozzarella, half the Parmesan, and egg; mix until smooth. Spray the pan with nonstick oil, add a few spoonfuls of sauce to the bottom of the pan. In a 9-by-11-inch baking dish, start with a single layer of 4 lasagna noodles covering the bottom. Top that with a thick layer of ricotta cheese mixture. Add another layer of the chicken alfredo sauce. Repeat layers. Top with remaining mozzarella and Parmesan cheese, and add a few shakes of some dried parsley if desired to top. Cover with aluminum foil loosely so the cheese does not stick. Bake at 375 degrees for 45 minutes. Uncover foil and bake for an additional 15 minutes. Let cool before slicing.