7
8 lasagna noodle pasta
1 tbsp vegetable oil
2 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, cored, seeded and chopped
341-mL jar medium salsa
700-mL bottle meatless tomato sauce
1 1/2 tsp ground cumin
2 cups well-drained ricotta
2 eggs
1/4 cup chopped coriander, or Italian parsley
1 tbsp seeded and chopped jalapeno
1 1/2 cups grated old cheddar
1 1/2 cups mozzarella
4 cups cooked cubed chicken
Prepare pasta according to package directions. Drain well.
Meanwhile, to prepare sauce, heat oil in a large pan set over medium heat. Add garlic, onion and pepper. Sauté about 5 minutes. Stir in salsa, spaghetti sauce and cumin. Bring mixture to a boil. Then cover, reduce heat and simmer about 5 to 7 minutes. Stir and set aside.
To prepare filling, place ricotta, eggs, coriander and jalapeño pepper in a food processor. Purée. Turn into a bowl and set aside.
Stir grated cheeses together in a small bowl and set aside.
Preheat oven to 375F (190C). Lightly cover bottom of a 9x13-inch (3-L) baking dish with about 1/2 cup (125 mL) sauce. Cover bottom of pan with 1 layer of noodles, about 4. Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken, then half of grated cheese.
Add another layer of noodles. Repeat layering, ending with grated cheese. Bake, uncovered, in centre of preheated oven for 35 to 40 minutes. Let stand for 10 minutes before cutting.
Calories 465, Protein 37g, Carbohydrates 27g, Fat 24g, Fibre 0.3g.
It's easy to tailor the spiciness of this lasagna to suit your own family--just use your favourite salsa.