Chicken Lasagna, Easy, Low Fat

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.