Mexican Lasagna

By á-2700

No cook lasagna noodles ease prep in this hearty entree

Ingredients

• 1 cup chopped onion
• 1 Tbsp. canola oil
• 1 garlic clove, minced
• 4 cups cubed cooked chicken
• 3 cans (10 oz each) enchilada sauce
• 2 eggs
• 1 carton (15 oz) ricotta cheese
• 1/2 cup minced fresh cilantro
• 12 no-cook lasagna noodles
• 4 cups (16 oz) shredded mexican cheese blend

Preparation

Step 1

In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.

Reduce heat; simmer, uncovered, for 5 mins. 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 13x9 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 mins. Uncover; bake 10-15 mins. longer or until bubbly. Let stand for 10 mins. before cutting.