Green Chile-Chicken Lasagna

[alicia-w]

Makes 9 servings
For the green sauce:
1 bunch cilantro, washed and stems removed
1½ cups roughly chopped tomatillos, fresh or canned
1 or 2 jalapeño peppers
2 cloves garlic
1-1/2 cups chicken stock; canned is OK (see note)
1 cup chopped yellow onion
Several pinches salt and pepper
For the lasagna:
8 ounces no-boil lasagna noodles (see note)
1 cup cooked and diced boneless chicken
2 small cans (about 1 cup) diced green chiles
15 ounces ricotta cheese
½ cup grated Parmesan
1 cup shredded mozzarella
1. Preheat oven to 350 degrees.
2. Make the green sauce by combining all ingredients in a food processor and pulsing until it is a fairly smooth but still textured liquid.
3. In an 11-by-7-inch glass or metal baking dish, spread ½ cup of the green sauce.
4. Place a layer of uncooked noodles on top, then spread 1 cup sauce on top of that. Top with chicken, then a layer of noodles, then add ½ cup sauce. Cover with a layer of noodles.
5. Spread the green chiles on top of that layer, then top with ½ cup sauce.
6. Put another layer of noodles on top, spread those noodles with all of the ricotta, a little sauce, then more noodles.
7. Continue until you use up most of the noodles and sauce, ending with a layer of sauce, sprinkled with the Parmesan and the mozzarella.
8. Cover tightly with foil. Bake covered for 30 minutes, then uncovered for 20 minutes.
9. Remove from the oven and allow to sit 15 minutes, covered, before serving.
Note: If you prefer lasagna noodles that must be pre-boiled, decrease the amount of chicken stock to 1 cup.
Per serving: 283 calories, 19 grams protein, 25 grams carbohydrates, 3 grams sugar, 12 grams fat, 50 milligrams cholesterol, 544 milligrams sodium, 2 grams dietary fiber

[wxman22]

Mmmmmmmm...... sounds good Im gonna make that tonight!!!!