Preheat the oven to 375°F.

Heat the sun-dried tomatoes in a large frying pan over medium heat.

Chop the onion and add it to the frying pan. Cook until soft.

Add in the spinach if using fresh. If using frozen, defrost it in the microwave and drain the excess liquid. Set the spinach aside for later.

Add in the shredded zucchini, garlic, basil, oregano, thyme, and salt. Cook until most of the liquid is gone.

Add in the flour and stir for 30 seconds.

Slowly add the half and half or evaporated milk in, stirring after each addition.

Remove from heat and stir in the chicken and frozen spinach, if using.

Mix together the cottage cheese, eggs, and parmesan.

I have a ZxY size baking dish that perfectly fits 3 lasagna noodles across. If you don’t have one, you could also use a 9x9 pan and break the noodles to fit.

Spread a small amount of the chicken-veggie mixture onto the bottom of the pan.

Top with 3 lasagna noodles.

Add ⅓ of the chicken-veggie mixture, then ⅓ of the cottage cheese mixture, then ½ cup of the shredded mozzarella. Top with 3 more lasagna noodles. Repeat this layering three times.

You should now have 3 lasagna noodles as your top layer.

For the final layer, sprinkle the remaining 1 cup of mozzarella cheese.

Cut a piece of tin foil to cover the top. Fold the tin foil in half lengthwise to make a bit of a tent. Cover the lasagna with the tin foil, being careful to try and keep the tent high enough that it doesn’t touch the cheese. You don’t want the cheese to melt onto the tin foil.

Bake in the preheated 375° degrees Fahrenheit oven for 45 minutes. Remove the tin foil and bake for another 10 minutes.

Remove from the oven and allow the lasagna to sit for 10-15 minutes before cutting and serving.