Ingredients

8 lasagna noodles

1 tbsp ( 15 mL) vegetable oil

2 minced garlic cloves

1 onion, finely chopped

1 red pepper, cored, seeded and chopped

12 oz ( 341 mL) jar medium salsa

700 ml bottle meatless spaghetti sauce

1-1/2 tsp ( 7 mL) ground cumin

2 cups ( 500 mL) well-drained ricotta

2 eggs

1/4 cup ( 50 mL) chopped coriander or Italian parsley

1 tbsp ( 15 mL) seeded and chopped jalapeño pepper

1-1/2 cups ( 375 mL) each of grated old cheddar and mozzarella cheese

4 cups ( 1 L ) cooked cubed chicken

Preparation

    1. Prepare pasta according to package directions. Drain well.
    1. Meanwhile, to prepare sauce, heat oil in a large pan set over medium heat. Add garlic, onion and pepper. Sauté about 5 minutes. Stir in salsa, spaghetti sauce and cumin. Bring mixture to a boil. Then cover, reduce heat and simmer about 5 to 7 minutes. Stir and set aside.
    1. To prepare filling, place ricotta, eggs, coriander and jalapeño pepper in a food processor. Purée. Turn into a bowl and set aside.
    1. Stir grated cheeses together in a small bowl and set aside.
    1. Preheat oven to 375F (190C). Lightly cover bottom of a 9x13-inch (3-L) baking dish with about 1/2 cup (125 mL) sauce. Cover bottom of pan with 1 layer of noodles, about 4. Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken, then half of grated cheese.
    1. Add another layer of noodles. Repeat layering, ending with grated cheese. Bake, uncovered, in centre of preheated oven for 35 to 40 minutes. Let stand for 10 minutes before cutting