Mexican Chicken Lasagna

Mexican Chicken Lasagna

3/4 cup chopped onion
3 14-ounce cans stewed tomatoes with juice
1/2 cup salsa, medium or mild
1 1 1/4 ounce package taco seasoning
1 16 ounce can black beans, rinsed and drained
1 large egg
16 oz. ricotta cheese
2 tsp. minced garlic (2 cloves)
10 uncooked lasagna noodles
4 boneless, skinless cooked chicken breasts (about 1 lb) cut into 1-inch cubes
1 4 oz can chopped green chilies
1 1/2 cups (about 6 ounces) grated Monterey Jack cheese

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 cheese and garlic.

Spread 1 cup tomato sauce mixture over the bottom of a greased 13x9x2 inch casserole dish (should barely cover bottom). Top with 5 (uncooked) noodles, overlapping slightly. Spread on one half of the ricotta cheese mixture. Sprinkle with half the chicken and half the chilies. Spoon 2 cups tomato sauce mixture on top, then add the rest of the ricotta cheese mixture; spread lightly. Sprinkle with half the grated cheese. Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese. Cover with foil, label and freeze.

To prepare for serving, thaw and preheat over to 350 degrees. Bake uncovered for 40-50 minutes or until noodles are tender when pierced with sharp knife. Cool 10 minutes before serving. Makes 8 servings.


This recipe makes two 8x8 lasagnas. Also can use beef.