Ingredients:
1 container (15 oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) green enchilada sauce
2 cans (4.5 oz each) chopped green chiles
1 package (8 or 9 oz) oven-ready lasagna noodles (12 noodles)
4 cups shredded mozzarella cheese (16 oz)

Method:
1 Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1⁄2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.

2 In ungreased 13×9-inch (3-quart) glass baking dish, spread 1 cup of the chicken mixture.

3 Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2⁄3 cup of the ricotta mixture.

4 Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1⁄2 cup Parmesan cheese.

5 Cover with foil. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Notes and Tips:
Prepare ahead of time! Make the lasagna the night before and refrigerate to be baked the next day. Just remember to add a few minutes to the bake time.

Green chile chicken lasagna recipe