Recipe of Southwestern Chicken Lasagna - Food Recipes

* Exported from MasterCook Mac * Southwestern Chicken Lasagna

Recipe By : Susan Cahill
Serving Size : 12
Preparation Time :0:00
Categories : Casseroles Chicken Mexican Pasta

Ingredients - Preparation Method:

1/2 onion 28 ozs canned tomatoes 14 ozs picante sauce 1/4 oz taco seasoning mix 16 ozs black beans, canned -- rinsed 2 eggs -- * see note 16 ozs fat-free ricotta cheese -- * see note 8 ozs lasagna noodles 1 lb cooked chicken breast cubes 4 ozs chopped green chiles 8 ozs shredded lowfat monterey Jack cheese Preheat the oven to 350 degrees. In a food processor with the metal blade, chop the onion. Add the tomatoes with their juice, salsa, and taco seasoning and pulse until the tomatoes are in small pieces, 3 or 4 times. Remove to a medium bowl and stir in the beans to make the sauce. In small bowl, mix the egg whites with the ricotta cheese; set aside. Spread 1 cup of the bean sauce over the bottom of a 13x9x2-in casserole dish coated with nonstick cooking spray. Top with 5 noodles, overlapping slightly. Sprinkle with half the chicken, half the chilies, and 2 more cups of the sauce. Spoon out the ricotta cheese mixture and spread it out lightly. Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce, and cheese. Bake uncovered for 40 minutes, or until the noodles are tender when pierced with sharp knife. Cool at least 20 minutes before serving. Message From Susan Cahill <scahill@tcsn.net> to The TNT Recipes List. *Betsy's Notes: Made 9/3/98 - very good. Original recipe called for 2 egg whites, and 8 oz. part-skim ricotta cheese. - - - - - - - - - - - - - - - - - - Per serving: 268 Calories; 4g Fat (15% calories from fat); 26g Protein; 28g Carbohydrate; 65mg Cholesterol; 788mg Sodium