Green Chile Lasagna

I picked this recipe up on Facebook and just had to try it.

It turned out every bit as good as I thought it might. In fact, my husband, named it, "keeper" after a couple of bites.

It's a bit of work to make it, unless you use previously prepared ingredients, but making your own is so worth it.

Try it and see if you like it as much as we did.

INGREDIENTS:

• 4 c shredded chicken of your choice. Buy it already roasted, or do your own. I did 4 boneless chicken thighs simmered in stock with carrots, celery, onion, peppercorns and garlic and then let cool and diced. 
• 2 c Salsa Verde commercial or homemade
• 4 c of shredded cheeses of your choice
• 3/4 c sour cream
• 3 green chiles, roasted, seeded and diced
• lasagna noodles (about 9)
• ricotta cheese (15 oz)
• 1 egg
• 1 tsp cumin
• 1 tbsp chile powder

INSTRUCTIONS:

1. Place shredded chicken in a large bowl. 
2. Add 1 c of the salsa verde, the sour cream, green chiles and set aside.
3. Cook lasagna noodles if necessary (I used no boil)
4. Add the cumin and chile powder to the ricotta cheese and the egg and stir until combined.
5. Place 1/3 of the chicken mixture into a lasagna pan. Top with 3 lasagna noodles or whatever mostly covers the first layer. 
6. Add a 1/3 of the ricotta mixture, smoothing thinly over the top. Then add 1/3 or so of the cheeses. Repeat three times, ending with cheese on the top.
7. Cook at 375 for about 45 minutes uncovered or until top is browned here and there and casserole is bubbly. 
8. Served with chopped lettuce and chopped tomato.

SERVES: 6

NOTES: You can vary this substantially, but using other cheeses. Also if you make your own salsa verde, the heat can be adjusted depending on whether you use jalapenos or Serrano chiles for instance. You can use crema, (homemade or store bought) in place of the ricotta. If you do, omit the egg). 

SOURCE: Adapted from 12 Tomatoes