Mexican Chicken Lasagna

3/4  cup chopped onion

3      14 oz. cans stewed tomatoes with juice

1/2  cup salsa, medium or mild

1      1.25 oz package taco seasoning

1      15 oz. can black beans, rinsed and drained

1      large egg

16    oz. ricotta cheese

1      teaspoon crushed garlic

10    oz. lasagna noodles

4     boneless, skinless cooked chicken breasts (about 1 and 1/2 lbs.), cut up

1     4 oz. can chopped green chilies

1  1/2  cups (about 6 oz.) grated Monterey Jack cheese

Combine onion with tomatoes, salsa and seasoning.  Stir in beans.

Make ricotta layer by whisking egg in small bowl, then whisk in the ricotta and garlic.

Spread one cup tomato sauce mixture over the bottom of a greased casserole dish (should barely cover bottom).  Top with 5 (uncooked) noodles, overlapping slightly, then with half the chicken.

Spread on one half of the ricotta cheese mixture; spread lightly.  Sprinkle with half the grated cheese.  

Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese.  

Bake uncovered for 40 minutes, or until noodles are tender.  Cool 10 minutes before serving.

Suggestion:  serve with salad.    

Makes 8 servings.