Southwestern Chicken Lasagna

9 large noodles, cooked (or oven-ready ones work and eliminate one step!)
2-3 c. cooked, shredded/chopped chicken
16 oz. cottage cheese
1 egg
1 large can enchilada sauce (I think 15 oz)
1 can tomato soup
½ tsp. onion powder
½ tsp. chili powder
¼ tsp. pepper
Mozzarella cheese

Break egg into cottage cheese and mix well. I know you think this lasagna will have an eggy taste to it- it won’t! I hate eggs. It’s just to help it all stick together. Mix the enchilada sauce, tomato soup, and spices together in a bowl. Then assemble! Put down a little bit of sauce on the bottom of a 9x13 pan. Layer noodles, sauce, chicken, cottage cheese, and mozzarella cheese. You should get through it twice, then top with remaining noodles, sauce, and cheese. Bake 30 minutes at 350. Let it sit for a good 10 minutes or so to set up. My sister-in-law’s recipe (Kristin).