Mexican Lasagna

Before trying this recipe, I was a traditionalist: Lasagna = Italian food. The flavors and textures of this dish won me over - I will never compartmentalize my food genres again! 

1 T. canola oil

2 cloves garlic, minced

3-4 cups cubed or shredded chicken, pre-cooked

1 tsp. chili powder

½ tsp. cumin

3 cans (10 oz.) enchilada sauce

2 eggs

1 carton (15 oz.) ricotta cheese

½ cup fresh cilantro, chopped

12 no-cook lasagna noodles

3-4 cups shredded Mexican cheese blend 

In a large skillet, sauté garlic in oil about 1 minute. Add cooked chicken, spices, and enchilada sauce; bring to a boil.  

Reduce heat; simmer, uncovered, for 5 minutes or until sauce thickens. Meanwhile, in a small bowl, combine eggs, ricotta, and cilantro.

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

Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes, until bubbly. Let stand 5-10 minutes before cutting.