Preheat oven to 375°F (190°C).

In a medium bowl, mix together the softened cream cheese and egg until well blended.

Stir in the ricotta cheese and 1/4 cup of chopped cilantro; set aside.

In a separate bowl, combine the cooked chicken and 1 1/2 cups of the green salsa.

Spread 3/4 cup of the remaining green salsa onto the bottom of a 13x9-inch baking dish that has been sprayed with cooking spray.

Arrange 3 cooked lasagna noodles over the salsa.

Spread half of the ricotta mixture over the noodles, followed by half of the chicken mixture.

Sprinkle 1/2 cup of the shredded Mexican cheese over the chicken mixture.

Repeat layers: noodles, ricotta mixture, chicken mixture, and shredded cheese.

Top with the remaining 3 lasagna noodles, the remaining green salsa, and the remaining shredded cheese.

Cover the baking dish with foil.

Bake for 35 minutes.

Remove the foil and bake for an additional 5 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.

Let the lasagna stand for 10 minutes before slicing and serving.

Top with the remaining cilantro and chopped tomatoes before serving.