To make chicken Alfredo lasagna, mix 1 16-ounce container of cottage cheese, 3/4 cup of shredded Parmesan, Romano and Asiago cheese blend and 1/2 teaspoon of garlic salt with parsley in a small bowl. In a 12-inch skillet, melt 2 tablespoons of butter or margarine over medium-high heat. Add 1 8-ounce package of sliced baby portabella mushrooms and cook them until they are tender. Stir in 3 cups of shredded deli rotisserie chicken, 2 cups of drained and sliced roasted red bell peppers and 2 15-ounce jars of four-cheese Alfredo sauce.
Spoon approximately 2 1/3 cups of the chicken mixture into a greased 13-by-9-inch baking dish. Top this with 3 instant lasagna noodles, followed by 1/2 of the cottage cheese mixture and 1/2 cup of mozzarella cheese. Repeat these layers until you use all the ingredients, ending with a layer of mozzarella cheese. Bake the lasagna uncovered at 350 degrees F for approximately 50 minutes or until the edges are golden brown. Let the dish stand outside of the oven for 10 minutes before serving it.Learn more about Cooking