Cook the lasagna pasta according to the box. Al Dente would be good. Drain the water once cooked then set aside.
Heat olive oil in pan, add the chicken to cook completely, stirring occasionally. Pour the alfredo sauce. Add water into the jar, about half. Put the lid back on and close tightly. Shake the jar. Let the water infuse with the remaining alfredo sauce from the jar. Pour it on the pan. Sprinkle Italian seasoning and garlic powder. Stir and cook for 2-3 minutes.
In a bowl, combine cottage cheese (or ricotta) and fresh spinach. You can use 2 cans of spinach (squeeze the liquid out of it) if you want. I prefer fresh spinach myself.
Preheat the oven to 355°. Let’s start layering. First, add a little bit of the alfredo sauce and chicken mixture onto the bottom of the pan.
Layer 4 sheets of pasta. You’ll need to cut 2 pastas in half to cover what the 4 sheets couldn’t cover. Then spread 1/3 of the spinach and cottage cheese mixture on top.
Add 1/3 of the chicken and alfredo sauce mixture on top. Make sure you distribute the sauce evenly.
Sprinkle 1/3 of the shredded mozzarella cheese on top. Repeat the whole process 2 more times. Then bake it in the oven for 25-30 minutes.
