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Southwest Chicken Lasagna Recipe

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This recipe for Southwest Chicken Lasagna, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Ornelas
Added: Tuesday, April 21, 2009


10 oz. lasagna noodles
2 eggs
3 c. ricotta cheese
1/3 c. chopped fresh parsley
3 T. diced green chile
1 c. chopped onion
2 cloves minced garlic
2 cans condensed tomato soup
10 oz. can enchilada sauce
1 T. chili powder
1 tsp. ground cumin
1/4 tsp. pepper
4 c. cooked chicken breast, cut into bite-sized pieces
1 1/2 c. cheddar cheese
1 c. Monterey Jack cheese

Cook noodles according to directions. Drain and set aside. Make ricotta cheese mixture. Stir together eggs, ricotta cheese, parsley, and green chile. Set cheese mixture aside. Lightly spray a large skillet with non-stick spray. Add onions and garlic. Cook over medium heat until tender. Stir in soups, enchilada sauce, and spices. Bring to a boil, reduce heat and simmer for 10 minutes. Lightly spray a 9x13 pan with non-stick spray. To assemble lasagna, place a small amount of sauce in the bottom of the pan. Place 4 noodles over sauce. Then spread half the ricotta cheese mixture over noodles. Top with half the sauce, half the chicken, and half the cheeses. Repeat layers once more. Cover with foil. Bake at 375 for 50 minutes. Let stand 15 minutes before cutting.




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