Mexican Lasagna

1 c chopped onion
1 t minced garlic
1 T oil (canola)
4 c cubed cooked chicken
3 cans (10 oz each) Enchilada Sauce
2 eggs
1 carton (15 oz) part-skim ricotta cheese
1/2 cup minced, fresh cilantro
12 lasagna noodles, cooked (can use no-cook)
2 c Shredded cheese (Mexican blend, preferred)

In a large skillet, cook onion and garlic in oil over med heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 min until slightly thickened. Meanwhile, in a small bowl, combine eggs, ricotta and cilantro. Spread 3/4 cup chicken mixture into a greased13x9 baking dish. Layer with 3 noodles, 2/3 c ricotta mixture, 3/4 c chicken mixture and cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 375 for 30 min. Uncover and bake 10-15 min longer or until bubbly. Let stand for 10 min before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user A*L*P*.