Friday, December 4, 2009
Mexican Chicken Lasagna
3/4 cup chopped onion
3 14 oz cans stewed tomatoes with juice
1/2 cup salsa, medium or mild
1 package taco seasoning (I usually use my own blend)
1 15 oz can black beans, rinsed and drained, or you can prepare dried beans, which is my first choice
1 large egg
16 oz ricotta cheese
1 tsp crushed garlic
10 oz lasagna noodles
4 boneless, skinless cooked chicken breasts cooked and cut into bite size pieces
1 4oz can chopped green chilies
1 1/2 cups Monterey Jack cheese
Combine chopped onion, tomates, salsa, taco seasoning and green chilies. In a seperate bowl combine egg, ricotta cheese and garlic.
Spread 1 cup tomato sauce mixture over the bottom of a 9x13 in. pan. Top with uncooked noodles, half the cheese mixture, half the chicken, sauce and half the shredded cheese. Repeat with the remaining ingredients and top with sauce and cheese. Bake uncovered at 350 for 40 minutes or unitl noodles are tender. Cool 10 minutes before serving.