You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.
container (15 oz) ricotta cheese
cup grated Parmesan cheese
cups chopped cooked chicken
cans (10 oz each) Old El Paso™ green enchilada sauce
cans (4 oz each) Old El Paso™ chopped green chiles
package (8 oz) oven ready lasagna (12 noodles)
cups shredded mozzarella cheese (16 oz)
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.
The lasagna noodles won’t cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Look for oven ready lasagna with the rest of the dry pasta in the grocery store.
Green enchilada sauce is more mild than red enchilada sauce. Red enchilada sauce can be substituted, but the flavor will be spicier.
Lasagna can be made the night before, refrigerated and baked the next day. Add a few minutes of bake time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.