I first tasted this dish at an air show (i live in a border city so we always have some kind of chili going on)and fell in love with it at first bite. It came from a restraunt so the guys wouldn't give me the recipe so I came up with one one my own with my knowledge of other lasagnas. My whole family loves this recipe but we don't make it to often just because of the time required to cook it, but it sure is worth the wait when we do.
Preheat oven to 350 degrees
Place chicken, water, and seasonings into a five quart cooking pot.(Reserve 2 cups of broth)
Grate monteray jack cheese and combine with the cottage cheese and one egg.
Defrost the roasted green chili. I use a brand called Bueno and I usually use the mild flavoring so the kids can enjoy the lasagna also but feel free to use the different heats for your dish. Drain the liguid from the green chili and put the green chili into a blender. You are going to add the 2 cups of reserved broth to the chili to make the sauce. Blend until smooth. Also add any additional salt you'd like here.
Once chicken is finished cooking debone the chicken if needed (i use drumsticks just because i feel it is easier to use). Then shred the chicken into strips and place in a bowl. Combine green chili sauce with chicken.
In an 8x8 baking dish laddel a little chicken sauce over the bottom. Just enough to cover the bottom. place 2 lasagna noodles side by side on top of the chicken mixture.
Now your layers are going to be noodles, cheese mixture, chicken sauce. You should be able to make 2-3 layers in your dish. Once completed cover with aluminum foil and bake for 30-40 mins.
Remove foil and bake an addition 10 just to crisp the top.