Preheat oven to 350°F (175°C).

In a large skillet, brown the Italian sausage over medium heat.

Drain any excess fat from the skillet.

Set the cooked sausage aside.

In a medium bowl, combine cottage cheese, green onions, chives, spinach, 1 tablespoon of Italian seasoning, and 1 cup of mozzarella cheese.

Mix well and set aside.

In a very large bowl, whisk together the eggs, milk, salt, and pepper.

In a large skillet, melt the butter over medium heat.

Pour the egg mixture into the skillet.

Cook without stirring, allowing the mixture to set on the bottom and around the edges.

Lift and fold the partially cooked egg mixture with a spatula or spoon to allow uncooked portion to flow underneath.

Continue cooking for 2-3 minutes, or until the eggs are cooked through but still glossy and moist.

Remove from heat immediately and stir in the cooked sausage.

In a small bowl, combine the alfredo sauce with 2 tablespoons of Italian seasoning.

Spread about 3/4 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish.

Layer half of the lasagna noodles in the dish, overlapping as necessary to cover the bottom.

Top with 1/2 cup of the remaining sauce, half of the cottage cheese mixture, half of the thawed hash browns, and half of the scrambled egg and sausage mixture.

Sprinkle with 1 cup of mozzarella cheese.

Repeat the layers: lasagna noodles, sauce, cottage cheese mixture, hash browns, scrambled egg & sausage mixture, and mozzarella cheese.

Top with the remaining sauce.

Cover the dish with foil.

Bake for 45 minutes.

Remove the foil and bake for 15 minutes more, or until heated through and bubbly.

Let stand for 5 minutes before cutting into portions.

Serve warm.