*  Exported from  MasterCook Mac  *
 
                        Southwestern Chicken Lasagna
 
 Recipe By     : Susan Cahill
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Casseroles                       Chicken
                 Mexican                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                onion
   28      ozs           canned tomatoes
   14      ozs           picante sauce
      1/4  oz            taco seasoning mix
   16      ozs           black beans, canned -- rinsed
    2                    eggs -- * see note
   16      ozs           fat-free ricotta cheese -- * see note
    8      ozs           lasagna noodles
    1      lb            cooked chicken breast cubes
    4      ozs           chopped green chiles
    8      ozs           shredded lowfat monterey Jack cheese
 
 Preheat the oven to 350 degrees.  In a food processor with the metal 
 blade, chop the 
 onion.  Add the tomatoes with their juice, salsa, and taco seasoning and 
 pulse until 
 the tomatoes are in small pieces, 3 or 4 times. Remove to a medium bowl 
 and 
 stir in the beans to make  the sauce.  In small bowl, mix the egg whites 
 with the 
 ricotta cheese; set aside. Spread 1 cup of the bean sauce over the bottom 
 of a  
 13x9x2-in casserole dish coated with nonstick cooking  spray. Top with 5 
 noodles, overlapping slightly.   Sprinkle with half the chicken, half the 
 chilies, 
 and 2 more cups of the sauce.  Spoon out the ricotta cheese  mixture and 
 spread 
 it out lightly.  Top with half the shredded cheese, 5 more remaining 
 noodles, and the  
 remaining chicken, chilies, sauce, and cheese.  Bake uncovered for 40 
 minutes, or 
 until the noodles are tender  when pierced with sharp knife.  Cool at 
 least 20 minutes 
 before serving.
 
 Message From Susan Cahill <scahill@tcsn.net> to The TNT Recipes List.
 
 *Betsy’s Notes:  Made 9/3/98 - very good.  Original recipe called for 2 
 egg whites, 
 and 8 oz. part-skim ricotta cheese.
 
 
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 Per serving: 268 Calories; 4g Fat (15% calories from fat); 26g Protein; 
 28g 
 Carbohydrate; 65mg Cholesterol; 788mg Sodium