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1
Drain cottage cheese in a sieve for 30 minutes.
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2
Combine Italian seasoning, onion powder, red pepper flakes, salt and ground black pepper.
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3
Set aside.
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4
Gently combine 2 teaspoons of the seasoning mixture, the drained cottage cheese, the egg and the grated permesan cheese.
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5
Set aside.
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6
Saute the onions, red bell pepper, garlic and 1/2 teaspoons of olive oil over medium heat until the onions are translucent - about 4 minutes.
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7
Remove from heat and set aside.
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8
Drizzle the chicken breasts lightly with 1 tablespoons olive oil and coat with the remaining seasoning mixture.
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9
Grill over medium high heat until cooked through (about 5 minutes per side).
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10
Remove from the grill and allow to rest for 10 minutes before dicing into 1/2 inch pieces.
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11
Cook the lasagna noodles according to package directions and drain.
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12
Preheat the oven to 350F Spoon just enough of the Alfredo sauce into an 8x8 baking dish to cover bottom.
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13
Begin layering the lasagna noodles, sauce, cheese, cottage cheese mixture, vegetables, and chicken.
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14
Repeat for remaining layers.
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15
Bake for 30 minutes or until the top is lightly golden and bubbly.
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16
Allow to rest for 10 minutes before cutting.
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17
OPTIONAL: for vegetarian lasagna, omit chicken, and add 2 large portabella mushroom caps, diced into 1/2 inch pieces, to the onion mixture when sauteing.
