• Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.
• While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low.
• Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.
• Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.

For Assembly

• Lightly spray a 9x13 pan with nonstick cooking spray. Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom and top with 1/3 of the cheese and spinach filling. Top with 1/3 of the chicken, then 1/4 of the sauce. Repeat these layers until you have no more ingredients left. So the full layering order is:

  a little bit of sauce across the bottom

  noodles

  1/3rd cheese filling

  1/3rd chicken

  1/4th sauce

  noodles

  1/3rd cheese filling

  1/3rd chicken

  1/4th sauce

  noodles

  1/3rd cheese filling

  1/3rd chicken

  1/4th sauce

  noodles

  1/4th sauce

  remaining mozzarella cheese
• Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top.
• Remove from oven and rest 15 minutes before cutting and serving.