Recipe - Southwestern Chicken Lasagna

SAUCE
One half md Onion
1 cn (28 oz) tomatoes; canned
1 Jar (14 oz) picante sauce
1 cn (16 oz) black beans; rinsed
and drained
2 lg Egg whites
1 cup Ricotta cheese
1 pack (8 oz) lasagna noodles;
cooked
4 Boneless skinless chicken
breast halves, cut in
11/2" chunks
1 cn (4 oz) green chilies;
chopped
1 pack (8 oz) Monterey jack cheese;
shredded

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 13x9x2in 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.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Karen Deck"
kdeck@island.net on Nov 8, 1997