Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.
NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
Cook lasagna to directions, drain and set aside.
Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
Add parsley and seasonings; set aside until ready to layer lasagna.
In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
Bake for 30 minutes until bubbly around the edges.
Serve squares of lasagna in a bed of marinara sauce.