• Start by thawing and draining the spinach. I used the defrost setting on my microwave for about 3 minutes, and then squeezed it in a fine mesh sieve over the sink.
• Preheat your oven to 375°F. Move the rack to the top third of the oven.

Make the spinach cheese mixture:

• Blend the cottage cheese, parmesan, and egg whites together until smooth.
• Mix the cottage cheese mixture with spinach, mozzarella, garlic powder, Italian seasoning, salt, and pepper until well combined. Set aside.

Make the cottage cheese alfredo sauce:

• Add the butter and garlic to a small bowl, and microwave them for about a minute, until the butter is melted and bubbling slightly.
• Add the warmed butter and garlic, cottage cheese, parmesan cheese, pepper, and milk to a large bowl or blender and blend well, until smooth - about 2 minutes. I used an immersion blender.

To assemble the lasagna:

• Spread 1/4 cup of the cottage cheese alfredo sauce on the bottom of a deep 9×13 casserole dish.
• Layer 1: Add 4 lasagna noodles to the bottom of the casserole dish. It's okay if they overlap. Spread 1/2 of the cheese spinach mixture over top, add 1/2 the chicken, and then spoon 1/3 of the cottage cheese alfredo sauce on top of that.
• Layer 2: Add another 4 lasagna noodles, the rest of the cheese mixture, the rest of the chicken, another 1/3 of the cottage cheese alfredo sauce.
• Layer 3: Add the final layer of 4 lasagna noodles. Spread on the rest of the cottage cheese alfredo sauce, then top with the remaining cup of mozzarella cheese.
• Cover with foil and bake for 30 minutes, then uncover and continue baking for another 15 minutes. If needed, broil for a few minutes until the cheese is browned (watch it carefully).
• Let the lasagna sit for 10 minutes before slicing. Use a sharp knife to slice it into squares and then serve each piece with a flat spatula. Season with extra salt & pepper if desired, a dash of red chili flakes for some heat, and chopped parsley for a pop of herby freshness.