Southwestern Chicken Lasagna

* Exported from MasterCook Mac *

Southwestern Chicken Lasagna

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

Amount Measure Ingredient -- 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.


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Per serving: 268 Calories; 4g Fat (15% calories from fat); 26g Protein;
28g
Carbohydrate; 65mg Cholesterol; 788mg Sodium