Add 1 tablespoon olive oil to a large skillet over medium heat. Sauté onions until translucent. Add ground chicken, 1 teaspoon salt, and ¼ teaspoon pepper, and cook until chicken is no longer pink, breaking up large pieces with a wooden spoon. Add garlic, and sauté for 1 more minute.
Remove from heat and stir in cottage cheese, spinach, and Italian seasoning.
Make the white lasagna sauce:
In a medium saucepan, heat ½ cup light olive oil. Add flour and cook for two minutes, whisking constantly. Slowly add chicken broth and milk and bring to a boil, whisking constantly. The mixture will begin to thicken.
After mixture is thickened (it will start to coat the sides of the pan), remove from heat. Stir in parmesan cheese, 1 teaspoon salt, and ¼ teaspoon pepper. If mixture becomes too thick, you can add additional milk or broth to thin.
Assemble and bake the lasagna:
Preheat oven to 350F. Lightly rub or spray a 9x13 baking pan or lasagna pan with a thin layer of olive oil.
Spread approximately ½ cup of sauce in the bottom of the pan. Cover with a layer of lasagna noodles. (You may need to break some of the noodles in half).
Pour another cup of sauce over the noodles, using a spatula so spread it evenly over the noodles. Top with 1 cup of mozzarella and ⅓ of the chicken mixture (eyeball it).
Add another layer of noodles, another cup of sauce, another cup of cheese, and half of the remaining chicken mixture.
Top with another layer of noodles, another cup of sauce, another cup of cheese, and remaining chicken mixture.
Top with one more layer of noodles, remaining sauce, and remaining mozzarella.
Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes, or until golden brown and bubbly.
Notes
This white lasagna would work equally well with ground turkey or ground pork.Skim milk can be used but it would make the sauce a little thinner.Make-ahead lasagna: You can assemble the lasagna up to 1 day ahead of time, then bake as directed. Or bake the lasagna, allow to cool, and freeze. Thaw overnight in the fridge, then bake as directed when it's time to serve.