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| Mexican
Chicken Lasagna |
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½ med. onion, cut into quarters
1 (28oz) can whole tomatoes, with juice
½ cup salsa picante or chunky salsa, medium or mild
1 (1¼oz) package taco seasoning mix
1 (16oz) can black beans, rinsed and drained
1 large egg
1 cup skim milk ricotta cheese
2 cloves garlic, minced
10 uncooked dried lasagna noodles
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 (4oz) can whole green chilies, cut into thin strips
1½ cups low fat sharp cheddar, jack or mozzarella cheese,
shredded
nonstick cooking spray
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| Instructions: |
Preheat oven to
350 degrees. Spray a 9x13 inch pan with nonstick cooking spray.
SAUCE: In a food processor with metal blade, chop onion. Add tomatoes
with juice, salsa and taco seasoning and pulse until tomatoes are
in small pieces, 3-4 times. Remove to a medium bowl and stir in
beans.
RICOTTA LAYER: In a small bowl beat egg with a fork. Stir in ricotta
and garlic.
ASSEMBLE: Spread 1 cup sauce over the bottom, it will barely cover.
Top with 5 noodles, overlapping slightly. Sprinkle with half the
chicken, half the chilies, and 2 cups sauce. Spoon ricotta cheese
mixture over and spread lightly. Top with half the shredded cheese,
remaining noodles, chicken, chilies, sauce and cheese. Bake uncovered,
for 40 minutes, or until noodles are tender when pierced with sharp
knife. Cool at least 20 minutes before serving.
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| Category: Main
Dish |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: 2 hours |
| Level of Difficulty:
Difficult |
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| Makes: |
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