Mexican Lasagna

From Simple and Delicious (Sept./Oct. 2007), page 56.

Prep: 25 min. / Bake: 40 min. + standing
Yield: 10-12 servings

1 cup chopped onion
1 tsp. minced garlic
1 Tbs. vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 eggs
1 carton (15 ounces) ricotta cheese
½ cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups (16 ounces) shredded Mexican blend cheese

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 ¾ cup chicken mixture into a greased 9x13” baking dish. Layer with three noodles, 2/3 cup ricotta mixture, ¾ cup mixture chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce, and shredded cheese.

Cover and bake at 375°F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts:
1 piece (1/12 lasagna), = 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein