Cheesy Green Chile Chicken Lasagna

Cheesy Green Chile Chicken Lasagna 12 lasagna noodles 4 cups shredded rotisserie chicken 2 cups green chile enchilada sauce 1 127 ml can of chopped green chiles, drained slightly 1 cup sour cream 1 cup cottage cheese 1 large egg, beaten 4 cups shredded Bothwell Habanero with Cracked Black Pepper cheese Toppings 1 cup sour cream 1/4 cup cilantro Prepare the lasagna noodles according to the package instructions, cooking them to al dente. Remove, drain and rinse with cold water. Set aside. Preheat your oven to 350 °F. Take 1/2 cup of the green chile sauce and spread out on the bottom of a 9x13 baking pan. In a large bowl, combine the chicken, the remaining green chile sauce, sour cream and green chiles until they are mixed together thoroughly. In a small bowl, mix together the cottage cheese and beaten egg until combined. Lay 3 lasagna noodles into the bottom of the pan. Spread out 1/3 of the chicken mixture onto the noodles in an even layer. Sprinkle 1 cup of the shredded cheese on top. Lay the next 3 noodles on top. Spread out the cottage cheese on top in an even layer. Top with another 1/3 of the chicken mixture, then sprinkle 1 cup of shredded cheese on top. Lay the last 3 noodles on top. Spread out the last of the chicken mixture in an even layer, then cover with the remaining 2 cups of shredded cheese. Cover the pan with tinfoil and bake in the oven for 50-60 minutes, until the lasagna is bubbling and hot. Remove the tinfoil and bake for another 10 minutes, letting the cheese brown slightly. Remove and let sit for 5-10 minutes, then slice and serve topped with sour cream and cilantro.