Mexican Chicken Lasagne

3/4 C chopped onion
3 14 oz. cans diced tomatoes with juice
1/2 C salsa
1 pkg taco seasoning
1 can black beans, rinsed and drained
1 egg
16 oz. ricotta cheese
1 tsp crushed garlic
10 oz. lasagna noodles
4 boneless, skinless chicken breasts, cooked and cut into cubes
1 4 oz can green chilis
1 1/2 C (about 6 oz) grated Monterrey Jack cheese

To make sauce, combine chopped onion with tomatoes, salsa and taco seasoning. Stir in beans. To make ricotta layer, whisk egg in small bowl with a fork. Whisk in ricotta cheese, garlic and green chili.

Spread 1 C tomato sauce mixture over the bottom of a greased 9 x 13 pan (should barely cover bottom.) Top with 5 uncooked lasagna noodles, overlapping slightly, then with half of the chicken. Spread on one half of the ricotta cheese mixture, spread lightly. Spread 1 1/2 C more of tomato sauce mixture. Sprinkle with half of the grated cheese. Top with remaining noodles, chicken, ricotta, tomato sauce mixture and grated cheese. Cover with foil, label and freeze. Or, bake uncovered for 40 min. at 350*, or until noodles are tender when pierced with a sharp knife. Cool 10 minutes before serving.

Makes 8 servings.