Title: Texmex Chicken Lasagna
Categories: None
Yield: 12 Servings

-----------------------------------SAUCE-----------------------------------
1 md Onion; chopped
1 cn (28 oz) tomatoes; cut up
1 cn (14 oz) picante sauce
1 pk Taco seasoning
1 cn (16 oz) black beans; rinse
-and drain

-------------------------------CHEESE MIXTURE-------------------------------
2 lg Eggs
1 c Ricotta cheese
2 Cloves garlic; minced
1 Handful parsley; chopped

---------------------------ADDITIONAL INGREDIENTS---------------------------
8 oz Lasagna noodles; cooked
1 lb Boneless chicken; cut up
1 cn (4oz) green chilies; chopped
6 oz Sharp cheddar cheese;
-shredded
6 oz Mozzarella cheese; shredded

Preheat the oven to 350 degrees. To make your sauce, combine the chopped
onion, tomatoes w/juice, picante sauce, taco seasoning and beans in a good
sized bowl. In a smaller bowl, mix the eggs with the ricotta cheese, minced
garlic and chopped parsley; set aside. Spread 1 cup of the bean sauce over
the bottom of a greased 13x9x2-in casserole dish. Top with 1/2 of the
noodles. Sprinkle with half of the chicken, half the chilies, and half of
the remaining sauce. Spoon the ricotta cheese mixture over the sauce and
spread it out carefully. Top with half of each of the shredded cheeses, and
the remaining noodles. Cover with the remaining chicken, chilies, sauce,
and cheeses. Bake uncovered for 40 minutes, or until the noodles are tender
when pierced with sharp knife and the cheeses are brown and bubbly. Cool at
least 20 minutes before serving.

Posted to TNT Recipes Digest by vu-man@juno.com (V U Man) on May 3, 1998