Mexican Lasagna in No Time |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This sounds really good and easy and I plan to make it real soon. Ingredients:
1 cup onion, chopped |
1 teaspoon garlic, minced |
1 tablespoon vegetable oil |
4 cups cooked chicken, cubed |
3 (10 ounce) cans enchilada sauce |
2 eggs |
1 (15 ounce) carton ricotta cheese |
1/2 cup cilantro, minced |
12 no-boil lasagna noodles |
4 cups mexican blend cheese, shredded |
Directions:
1. In a large skillet cook onion and garlic in oil over medium heat until tender.
2. Stir in chicken and enchilada sauce. Bring to a boil. reduce heat and simmer uncovered for 5 minutes or until slightly thickened.
3. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
4. Spread 3/4 cup chicken mixture into a greased 13x9 inch baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
5. Cover and bake at 375 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
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