Mexican Lasagna

Mexican Lasagna

Ingredients:

1 cup chopped onion

1 tsp minced garlic

1 TBSP vegetable oil

4 cups cubed cooked chicken

3 (10 oz) cans or one big can (30 oz)

2 eggs

1 carton (15 oz) ricotta cheese

1/2 cup minced fresh cilantro

12 no-cook lasagna noodles

4 cups (16oz) shredded Mexican cheese blend

Directions:

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 9x13 inch 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 ten minutes before cutting.

Notes:

I always substitute cottage cheese for the ricotta cheese (less expensive). I also use green enchilada sauce because that is what we prefer but if you like red- easy substitute. I have made this with the no-cook noodles and with the noodles you have to cook before using them- for sake of convenience be sure to get the no-cook lasagna noodles (it will say Oven Ready on the package). Both kinds of noodles taste the same to me. I usually use Monterey Jack cheese.

Uhh.... I think that is it. Enjoy.