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Ingredients

2 tbs. Vegetable oil
1 cup Chopped onion
1 tsp. Minced garlic
2 (llb 10oz.) jars pasta sauce with roasted garlic
3 1/2 cups Cooked chicken, diced
1 cup Fresh or frozen corn kernels
1 Small can chopped green chiles
3 tbs. Cilantro, chopped
1/2 teaspoon Cumin
1 tbs. Chili powder
1 (9 oz. ) pkg. ready to cook (no boil) lasagne
2 cups Ricotta cheese
2 Eggs
4 cups Mexican blend grated cheese

Preparation

Heat the oven to 375 degrees. Lightly grease a 13 x 9 inch baking

dish.

Heat the oil in a large skillet and cook the onions and garlic for

3 minutes. Add the pasta sauce, chicken, corn, chiles, 2 tablespoons cilantro, cumin

and chili powder and simmer for 5 minutes. Remove from the heat.

Beat the ricotta cheese and egg together until smooth. Spread

1 1/2 cups of chicken mixture in the bottom of the prepared baking dish and top with 3 of the lasagne noodles. Spread 2/3 cup of the ricotta filling over the noodles and top with a quarter of the remaining chicken mixture and 1 cup of the grated cheese. Top with 3 more lasagne noodles, 2/3 cup ricotta mixture, 1/3 of chicken mixture and 1 cup of cheese. Repeat this last step. Spread any remaining chicken mixture over the noodles and top with the remaining cup of cheese.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until browned and bubbly. Let stand 5 minutes before serving. Sprinkle with the remaining tablespoon of chopped cilantro.

Serves 8

Cook's Notes

Nutrition Information

Calories: 640 ; Total Fat: 31 g ; Saturated Fat: 17 g ; Polyunsaturated Fat: 3 g ; Carbohydrates: 41 g ; Protein: 46 g ; Vitamin A: 348 RE ; Vitamin C: 10 mg ; Calcium: 644 mg ; Sodium: 819 mg ; Iron: 3 mg ; Fiber: 3 g