Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
This is an exciting twist on lasagna. It's a snap to put together because you don't have to cook the noodles separately. It freezes very well. Serve with extra salsa!
1/2 medium onion, chopped
1 28 oz. can whole tomatoes with juice
2 8 oz. tubs Litehouse® Salsa (2 cups)
1 pkg. taco seasoning mix
1 16 oz. can black beans, rinsed and drained
2 large egg whites
1 cup reduced-fat ricotta cheese
4 boneless-skinless chicken breast halves (1 pound) cooked and cut into 1 inch pieces
1 4 oz. can chopped green chilies
1 8 oz. pkg. reduced fat Monterey Jack cheese, shredded
1/2 pkg. lasagna noodles (approximately 10)
Preheat oven to 350F. In a food processor, chop the onion; add tomatoes with juice, salsa and taco seasoning. Pulse until the tomatoes are in small pieces, 3-4 times. Remove to a medium bowl and stir in the beans to make the sauce.
In a small bowl, mix the egg whites with the ricotta cheese; set aside.
Spread 1 cup of the sauce over the bottom of a 13" x 9" pan coated with nonstick cooking spray. Top with 5 noodles, overlapping slightly. Sprinkle with half the chicken, half the chilies, and 2 more cups of the sauce. Spoon out the ricotta cheese mixture and spread it out lightly. Top with half the shredded cheese, 5 more remaining noodles, and the remaining chicken, chilies, sauce and cheese.
Bake uncovered for 40 minutes or until the noodles are tender when pierced with a sharp knife. Cool at least 20 minutes before serving.