mexican chicken lasagna

Name: mexican chicken lasagna Recipe
Yield: 8
Ingredients: 3/4 c chopped onion; 3- 14 oz can stewed tomatoes w/juice; 1/2 c salsa; 1 package taco seasoning; 1-16oz can black beans rinsed and drained; 1 large egg; 16 oz ricotta cheese; 2 tsp. minced garlic; 10 uncooked lasagna noodles; 4 boneless skinless cooked chicken breasts (about 1 pound) cut into 1 inch cubes; 4-oz can chopped green chilis; 1.5 grated monterey jack

Number of Servings: 8

Ingredients

3/4 c chopped onion3- 14 oz can stewed tomatoes w/juice1/2 c salsa1 package taco seasoning1-16oz can black beans, rinsed and drained1 large egg16 oz ricotta cheese2 tsp. minced garlic10 uncooked lasagna noodles4 boneless, skinless cooked chicken breasts (about 1 pound) cut into 1 inch cubes4-oz can chopped green chilis1.5 grated monterey jack

Directions

To make sauce, combine chopped onion with tomatoes, salsa, and taco seasoning. Stir in beans. To make ricotta layer, whisk egg in small bowl with a fork. Whisk in ricotta and garlic. Spread 1 cup tomato sauce mixture over the bottom of a greased 13x9x2 casserole dish. Top with 5(uncooked noodles), overlapping slightly. Spread on one half of the ricotta cheese mixxture. Sprinkle with half the chicken and jalf the chilies. Spoon 2 cups tomato sauce mixture on top, then add the rest of the ricotta cheese mixture, spread lightly. Spread with half the grated cheese. Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese. Cover with foil & freeze. To prepare for serving, thaw and preheat oven to 350. Bake, uncovered, for 40 minutes or until noodles are tender when pierced with sharp knife. Cool 10 minutes before serving. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user HSHEMANSKI.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving