mexican chicken lasagna

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

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.