Ingredients
1
container (15 oz) ricotta cheese
1
egg
1
cup grated Parmesan cheese
2
cups chopped cooked chicken
2
cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
2
cans (4.5 oz) Old El Paso™ Chopped Green Chiles
1
package (8 oz) oven ready lasagna (12 noodles)
4
cups shredded mozzarella cheese (16 oz)
Preparation
Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.
