Chicken Alfredo Lasagna

• 2 lbs skinless boneless chicken breasts, cooked and diced
• 2 Tbsp oil 
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 1 lb box lasagna noodles, cooked as directed.
• 2 Alfredo sauce 16.9 oz jars (or make your own)
• 32 oz Cottage Cheese, low fat
• 4 cups Mozzarella cheese, shredded
• 1/4 tsp ground black pepper
• 1 Tbsp oregano

1. Preheat oven to 375 degrees.
2. In large skillet combine chicken, oil, onion, and garlic until onions are transparent and chicken sides are lightly browned. 
3. Reserve 1/4 cup Alfredo sauce, set aside. Mix remaining Alfredo sauce with chicken. Set aside.
4. In large pot, cook lasagna noodles as directed on package. Drain. Set aside.
5. In medium sized bowl, mix cottage cheese, 3 cups of mozzarella cheese, pepper, and oregano. 
6. Lightly spray bottom and sides of 9X13 baking pan with cooking spray. 
7. Layer with lasagna noodles, cheese mixture, and chicken mixture. Repeat until ingredients have been used up. On top Final layer, spread remaining 1/4 cup Alfredo sauce evenly and sprinkle with remaining 1 cup of cheese. Bake in oven at 375 for 35 minutes or until heated through and cheese is melted.