 |
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. 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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |