Mexican Chicken Lasagna

By tbarg

Ingredients

• 1 c. chopped onion
• 1 tsp. minced garlic
• 1 Tbsp. vegetable oil
• 4 c. cubed, cooked chicken
• 1 can enchilada sauce (10 oz. )
• 1 jar of spaghetti sauce
• 2 eggs
• 1 carton ricotta cheese
• 2 Tbsp. fresh minced cilantro
• 12 no cook lasagna noodles
• 4 c. shredded Mexican cheese blend

Preparation

Step 1

In lg. skillet cook onion and garlic in oil over med. heat until tender.
Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 in. or until slightly thickened.

Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
pread 3/4 c. chicken mixture into a greased 9 x 13 dish. Layer with 3 noodles, 2/3 c. ricotta mixture, 3/4 c. chicken mixture and 1 c. shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375 for 30 min. Uncover and bake 10-15 min. longer or until bubbly. Let stand for 10 min. before cutting.