Ingredients

• 8-10 uncooked rice lasagna noodles
• 1lb ground chicken
• 1 egg
• 2 cups ricotta
• 1 cup grated cheddar or Monterey jack
• 2 cups cooked pinto beans
• 1/2 cup water
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 cup salsa divided in 2
• 1 small can chopped chiles
• 2 cups crushed stewed tomatoes

Directions

1. Mix egg and both cheeses. Sauté chicken in skillet until cooked. Add coarse sly mashed beans, water, cumin, garlic powder, 1/2 cup picante and chiles. In separate bowl mix tomatoes and remaining salsa. In 9×13″ pan, layer as follows: tomato sauce, noodles, chicken bean mixture, cheese mixture, then repeat. Make sure all noodles are covered with sauce. Cover and bake at 350F for 1 hour or until done.

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