Salsa Verde Chicken ZENB Lasagna

Lasagna - but make it Latin-inspired. Get a taste of nostalgia with a modern twist with this spicy and flavorful Salsa Verde Chicken ZENB Lasagna! This dish is margarita-ready and an excellent source of protein.

• 1 3/4 cups part-skim ricotta
• 1 cup packed fresh cilantro leaves, plus additional for garnish
• 2 cups shredded sharp cheddar cheese, divided
• 1 large egg, beaten
• 3 cups finely shredded rotisserie chicken meat
• 2 cups prepared salsa verde
• 12 sheets ZENB Yellow Pea Lasagna, uncooked
• 1/4 cup queso fresco, crumbled
• 1 radish, thinly sliced

INSTRUCTIONS

1.

Preheat oven to 375°F. Combine ricotta and cilantro in blender jar. Blend on high, 1 minute or until smooth. Combine ricotta mixture, 1 1/2 cups cheddar and egg in medium bowl until well blended. Combine chicken and salsa verde in separate medium bowl until combined.

2.

Spread 1 cup chicken mixture onto bottom of 13x9” baking dish sprayed with olive oil. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of chicken mixture and 3 sheets. Repeat layers twice. Top with 3 remaining chicken mixture and cheddar. Cover tightly with foil sprayed with olive oil.

3.

Bake 50-55 minutes, or until knife goes through center of the lasagna easily. Let stand 10 minutes. Sprinkle with queso fresco, cilantro leaves and radish slices before slicing to serve.