Place a rack in the center of your oven and preheat to 350°F. Prepare lasagna noodles to al dente, according to the package instructions. Drain and lay out to dry on a sheet of parchment paper set on top of a baking sheet.

In a large bowl, place the chicken, Cajun seasoning, Italian seasoning, 3/4 cup of the mozzarella, the sun-dried tomatoes, and 1/4 cup of the basil.

In a blender (I used a Nutribullet) combine the cottage cheese, Parmesan, milk, and garlic. Blend until smooth. Pour half of the mixture over the chicken. Stir to combine.

Coat a 9x9-inch baking dish with nonstick spray, then spread a thin layer of the remaining cottage cheese sauce on the bottom.

Divide the chicken mixture evenly among the 9 noodles, arranging it down the center of each. Roll, then transfer them to the prepared baking dish with the seam-side down. Fit them snugly into 3 rows of 3.

Pour the remaining sauce over the top, then sprinkle with the Mozzarella. Bake until hot and bubbly, about 25 minutes. Let cool a few minutes. Sprinkle the fresh basil over the top and serve.