Heat the oven to 350 degrees. Spray a 13x9-inch baking dish with cooking spray. Cook the lasagna noodles as directed on the package and drain. Meanwhile, in a small dish, mix the Italian seasoning, onion powder, pepper flakes, salt and pepper. Spoon 2 teaspoons of the spice mixture into a large bowl. Stir in the cottage cheese, eggs and Parmesan cheese. Set aside. Spray a 12-inch nonstick skillet with cooking spray. Add the onion and bell pepper; cook over medium heat for 3 minutes or until slightly tender. Add the garlic and remaining seasoning mixture; cook for 1 minute longer. To assemble the lasagna, spoon 1/4 cup of the Alfredo sauce in the bottom of the dish. Layer the bottom of the dish with 4 of the cooked noodles, overlapping slightly. Top with half of the cottage cheese mixture, half of the onion mixture, half of the chicken, half of the remaining Alfredo sauce and half of the Mozzarella cheese. Top that layer with the remaining 5 lasagna noodles and the remaining cottage cheese, onion mixture, chicken, Alfredo sauce and Mozzarella cheese. Bake for 30 to 40 minutes or until bubbly and the cheese starts to brown. Let stand for 10 minutes before serving. *Tip: For vegetarian lasagna, omit the chicken and cook 2 large chopped portabella mushroom caps with the vegetable mixture.