Chop chicken breasts into several large pieces and saut� with onions and mushrooms until chicken is no longer pink, onions are wilted and mushrooms are slightly browned.

Drain and remove chicken. Shred chicken and then stir into white sauce, along with onions, mushrooms, basil, garlic and wine.

Simmer for at least one hour, stirring frequently and adding a little milk, if needed. Adjust seasonings.

Spray a large baking dish (or lasagna pan) with Pam and spoon a little sauce into the bottom. Cover with 3 - 4 noodles and spoon 2 cups chicken sauce over them.

Arrange spinach leaves to cover and then spread with 1/2 cottage cheese mixture.

Sprinkle with 1/3 of the shredded cheeses. Repeat layer once and then top with remaining noodles, sauce and cheeses.

Bake at 350 for about 45 minutes, or until bubbly and cheese are melted and slightly browned. Remove from oven and let sit for 10 minutes before cutting.

Splash remaining spinach with a little EEVO and balsamic vinegar, toss and garnish with some freshly toasted garlic croutons.