- 1/2 medium onion, cut into quarters
- 1 (28 ounce) can whole tomatoes with juice
- 1/2 cup Safeway SELECT Southwest Salsa, medium or mild, or to taste
- 1 (1.25 ounce) package Safeway taco seasoning mix
- 1 (16 ounce) can O Organics Black Beans, rinsed and drained
- 1 O Organics Large Egg
- 1 cup Lucerne® ricotta cheese
- 2 cloves garlic, minced
- 10 Safeway dried lasagna noodles
- 4 (8 ounce) O Organics Boneless, Skinless Chicken Breast Halves, cut into 1-inch cubes
- 1 (4 ounce) can whole green chiles, cut into thin strips
- 1 1/2 cups Lucerne® shredded sharp cheddar, Jack, or mozzarella cheese, or a combination
- To make sauce, chop onion in a food processor using the metal blade. Add tomatoes with the juice, salsa, and taco seasoning, and pulse until tomatoes are in small pieces, 3 or 4 times. Remove to a medium bowl and stir in beans.
- To make ricotta layer, break up egg in a small bowl with a fork. Stir in ricotta and garlic.
- Spread 1 cup tomato sauce mixture over the bottom of a greased 9×13-inch casserole dish; it should barely cover. Top with 5 noodles, overlapping slightly. Sprinkle with half the chicken and half the chiles. Spoon 2 cups tomato sauce mixture on top, then add the rest of the ricotta mixture; spread lightly. Sprinkle with half the shredded cheese. Top with remaining noodles, chicken, chiles, tomato sauce mixture, and shredded cheese.
- Bake uncovered in a 350 degrees F oven for 40 minutes or until noodles are tender when pierced with a sharp knife. Cool at least 20 minutes before serving. The casserole will stay warm for up to an hour and can be reheated if desired.