In a large stockpot over medium/low heat, add olive oil and diced onion. Cook until translucent, about 7-10 minutes.

Add minced garlic, cooked chicken, heavy cream, shredded parmesan cheese, shredded mozzarella cheese, chopped basil, chopped spinach, chicken stock, kosher salt, and black pepper.

Cook for 15 minutes, stirring occasionally.

In a mixing bowl, combine pureed cottage cheese (or Ricotta), egg, dry parsley, kosher salt, and grated parmesan cheese. Mix until smooth.

Preheat the oven to 375°F (190°C) and spray a deep casserole dish (9x13 inches) with nonstick baking spray.

Layer the lasagna as follows: Line the bottom of the dish with 3 cooked lasagna noodles. Spread 1/3 of the cheese mixture (cottage cheese or Ricotta) over the noodles. Ladle 1/3 of the chicken spinach sauce over the cheese layer. Sprinkle 1 cup of shredded mozzarella cheese over the sauce. Repeat the layers two more times.

For the final layer, top with lasagna noodles and the remaining 3 cups of shredded mozzarella cheese. Sprinkle dried parsley over the top

Bake uncovered for 20 minutes until the top is golden brown. Cover with tin foil and bake for an additional 30 minutes.

Remove from the oven and let it sit for 30 minutes to 1 hour to set up.