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Mexican Lasagna

Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.
10-12 ServingsPrep: 25 min. Bake: 40 min. + standing

Ingredients

  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon canola 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

Directions

  • 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.
  • 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.
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