V's Mexican Lasagna

Ingredients

• 4 cups cooked chicken (rotissere chicken chopped)
• 1 tablespoon oil
• 1 cup chopped onion
• 2 garlic cloves, minced (I use 2 Tbls canned minced garlic)
• 1 (29 ounce) can red enchilada sauce
• 1 (15 ounce) can red enchilada sauce
• 1 (15 ounce) container ricotta cheese
• 2 large eggs
• 1/4 cup cilantro, finely chopped (another ingredient I have to hide)
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded (I use 1 pkg Mexican Blend Cheese)
• 12 uncooked no-boil lasagna noodles

Directions

1. 1

   Preheat oven to 375'.

2. 2

   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.

3. 3

   Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

4. 4

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

5. 5

   As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste. Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread. Yummy!

6. 6

   Quick Tips: I buy a roasted chicken already cooked and cut it up. My family doesn't like onion so I use a grater to mince onion to make it so small they don't see it in the dish. Also, I buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.