In medium skillet over medium heat add 2 TBS butter and 1 TBS cooking oil and bring to a sizzle.
Add 1 diced onion and cook until softened and translucent. Salt & pepper to taste.
To make the roux, add 4 TBS butter to the onion and melt. Place in 4 TBS of flour and whisk together for 1 minute to cook the raw flour taste out.
Add 2 tsp minced garlic and stir for 1 minute.
Gradually whisk in 2 cups chicken broth and then 2 cups of milk. Raise heat to bring mixture to a boil. Season with salt, pepper, garlic powder, and onion powder, to taste. After sauce is thickened, turn off heat.
Preheat oven to 350 degrees, and lightly spray the bottom and sides of a casserole dish with cooking spray.
Place 2 scoops of white sauce into bottom of casserole dish and smooth out to cover bottom.
Place have of the cooked diced chicken evenly over sauce.
Place 1/2 (1/2 cup) deli ham evenly over chicken.
Evenly place lasagna noodles over ham. (break one piece into pieces to fill in gaps)
Place 1/3 of the sauce over noodles and smooth out.
Spread 1/2 (8oz) cottage cheese over sauce.
Lay swiss cheese over the cottage cheese in a single layer.
Repeat all ingredients for 2nd layer. (cooked chicken, ham, lasagna noodles, 1/3 sauce, cottage cheese, and swiss cheese)
Then spread rest of sauce over the swiss cheese evenly.
Place in 350 degree preheated oven for 45 minutes uncovered.
Garnish with parsley and enjoy.
