Chicken Alfredo Lasagna

This is a really yummy and delicious lasagna.

1 lb ground chicken or chicken breast cubed really small
6 minced garlic cloves
2 Tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
1-1/2 cup button mushrooms, coarsely chopped
6 Tablespoons butter
6 Tablespoons flour
2 cups half & half
2 cups grated Parmesan cheese
2 dashes ground nutmeg
1 lb 8 oz tub 1% milk fat cottage cheese
10 oz frozen chopped spinach, thawed & drained
4 cups shredded cheese (Mozzarella or Italian blend)
2 Tablespoons fresh flat leaf parsley chopped
9 lasagna noodles

Preheat oven 375 degrees F.  Boil noodles for 6 minutes.  Spray a cookie sheet with non-stick cooking spray; set aside.  Remove noodles from water, lay on a cookie sheet (they will not be cooked through).

Heat oil in a large non-stock skillet over medium heat add chicken and garlic and cook for 10 minutes or until chicken is cooked through.  Add mushrooms to chicken cook another 5-7 minutes.  In a separate medium sauce pan, melt butter on low heat.  Add flour and let it brown up, about 1 minute.  Add half & half and whisk.  Continue whisking and add Parmesan cheese (this the Alfredo sauce).  Pour the Alfredo sauce over the chicken mixture, remove from the heat.

In a mixing bowl, combine cottage cheese and spinach; set aside.

In a 13x9 casserole dish, layer this way:
1 cup Alfredo chicken sauce
3 noodles
1/3 spinach mixture
1 cup Alfredo sauce
1/2 cup cheese
...repeat 2 more times and sprinkle the top with the remaining cheese.

Bake at 375 degrees F uncovered for 25 minutes, then create a tent with tin foil and continue baking for another 20 minutes.  Remove from oven and sprinkle the top with the fresh parsley.  Cool for 15 minutes before slicing.