Texmex chicken lasagna

Yield: 12 Servings

Measure Ingredient
1 medium Onion; chopped
1 can (28 oz) tomatoes; cut up
1 can (14 oz) picante sauce
1 pack Taco seasoning
1 can (16 oz) black beans; rinse and drain
2 larges Eggs
1 cup Ricotta cheese
2 Cloves garlic; minced
1 Handful parsley; chopped
8 ounces Lasagna noodles; cooked
1 pounds Boneless chicken; cut up
1 can (4oz) green chilies; chopped
6 ounces Sharp cheddar cheese; shredded
6 ounces Mozzarella cheese; shredded




Preheat the oven to 350 degrees. To make your sauce, combine the chopped onion, tomatoes w/juice, picante sauce, taco seasoning and beans in a good sized bowl. In a smaller bowl, mix the eggs with the ricotta cheese, minced garlic and chopped parsley; set aside. Spread 1 cup of the bean sauce over the bottom of a greased 13x9x2-in casserole dish. Top with ½ of the noodles. Sprinkle with half of the chicken, half the chilies, and half of the remaining sauce. Spoon the ricotta cheese mixture over the sauce and spread it out carefully. Top with half of each of the shredded cheeses, and the remaining noodles. Cover with the remaining chicken, chilies, sauce, and cheeses. Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife and the cheeses are brown and bubbly. Cool at least 20 minutes before serving.

Posted to TNT Recipes Digest by vu-man@... (V U Man) on May 3, 1998

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