Alfredo Chicken Lasagna

I got this recipe from http://www.tasteofhome.com/. We made this for our 6 month anniversary last night. It came out pretty good. It defiantly needed a little more seasoning. I'm not really sure what it was lacking though. I reheated some today and added a little salt and pepper and that made a good difference. We used fat free cottage cheese too. It was our first time to have and all white lasagna. We would make it again, and add some cut tomatoes and a little more seasoning. Otherwise it was pretty good. This was from the "Cooking For Two" section. It says it makes 3 servings, but we both had some, my MIL had some and I reheated a little this afternoon and there is still about a serving and a half left. If you were to eat this is the portion size it's suggesting you wouldn't be able to move lol. It was fun to make it together. Of course we took some pictures. 

This is backwards but I like the pic.

The chicken with all the alfredo sauce.

The cheese looks so yummy here, and it was!

• 6 ounces boneless skinless chicken breast, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 1 tablespoon Crisco® Pure Olive Oil
• 1 tablespoon all-purpose flour
• 1 cup Alfredo sauce
• 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
• 1/2 teaspoon dried parsley flakes
• 4 lasagna noodles, cooked and drained
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

• 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. 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. 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.
• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

Nutritional Analysis: 1 piece equals 621 calories, 30 g fat (16 g saturated fat), 173 mg cholesterol, 1,014 mg sodium, 40 g carbohydrate, 2 g fiber, 48 g protein.