Green Chile Chicken Lasagna

By carlaschwartz

Ingredients

• 1 container (15 oz) ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups chopped cooked chicken
• 2 cans (10 oz each) Old El Paso® green enchilada sauce
• 2 cans (4 oz each) Old El Paso® chopped green chiles
• 1 package (8 oz) oven ready lasagna (12 noodles)
• 4 cups shredded mozzarella cheese (16 oz)
• Cottage Cheese

Preparation

Step 1

1.Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.

2.In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.

3.Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.