• Preheat the oven to 375 degrees F.
• Dice the mushrooms and the chicken.
• Break each of the no-boil lasagna noodles in half.

For the White Sauce:

• In a medium saucepan over medium heat, melt the butter.
• Add the minced onion and minced garlic.
• Sprinkle in the flour and stir to combine.
• Whisk the chicken broth and milk into the flour mixture. Stir constantly until the sauce thickens, about 2 minutes.
• Remove from the heat and stir in the Italian seasoning, salt, and pepper.

For the Lasagna:

• In a large non-stick frying pan, heat the olive oil over medium heat.
• Add the chicken and mushrooms and brown and cook until the chicken is cooked through, about 5 minutes.
• Then add in the spinach leaves, stirring gently until just wilted. Remove from the heat.

To Assemble:

• Spray an 8 x 8 inch baking dish with non-stick spray.
• Spread half of the sauce on the bottom of the baking dish.
• Lay 3 lasagna noodles halves on the sauce.
• Add half of the chicken, mushroom, and spinach mixture.
• Add all of the cottage cheese or ricotta cheese (see notes) then spread flat if using cottage cheese.
• Sprinkle with half of the mozzarella and half of the Parmesan cheese.
• Repeat the layers except for the cottage or ricotta cheese.
• Cover with aluminum foil and bake 35 minutes on the middle rack with a baking sheet under it on the lower rack.
• Uncover and bake another 10 minutes until hot and bubbly.
• Cool 5 – 10 minutes before serving.
• Cut it into 4 equal pieces and then stack 2 of the pieces on top of the 2 other pieces and serve the double stacks on two plates.
• Garnish with freshly chopped parsley, if desired.