Printable | Taste of Home

Mexican Lasagna

1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican cheese blend

In a large skillet, cook onion and garlic in oil over medium heat
until tender. Stir in chicken and enchilada sauce. Bring to a boil.

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Mexican Lasagna cont.

Reduce heat; simmer, uncovered, for 5 minutes or until slightly
thickened. Meanwhile, in a small bowl, combine the eggs, ricotta
cheese and cilantro. Spread 3/4 cup chicken mixture into a greased
13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta
mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat
layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15
minutes longer or until bubbly. Let stand for 10 minutes before
cutting.

Yield: 10-12 servings.