Mexican Lasagna

What You'll Need

• 1 1/2 cups ricotta
• 1 1/2 teaspoons chili powder
• 1 cup frozen corn
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 Tablespoon minced garlic
• 1/2 jalapeno pepper, seeded and minced
• 1/2 red onion, minced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 15 ounce can black beans, rinsed
• 16 ounces your favorite salsa
• 2 1/2 pounds boneless chicken breast, cut into bite size pieces
• 2 Tablespoons olive oil, divided
• 2 teaspoons cumin
• 32 ounce can tomato sauce
• 6-8 whole wheat tortillas
• 8 ounces Monterrey jack
• 8 ounces pepper jack
• Fresh cilanto (optional)
• salt and pepper

How to Make It

1. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat
2. Sprinke chicken with salt, pepper, and garlic powder. Cook for 7-10 minutes until chicken is cooked through. Transfer to a bowl and set aside.
3. Add 1 TB olive oil to the skillet, add the peppers, onion, garlic, corn, and black beans. Cook for 2 minutes.
4. Season with cumin, chili powder, and cayenne. Saute for 3-4 minutes.
5. Add the chicken back in, stir in the salsa and tomato sauce.
6. Reduce heat to medium-low and simmer for at least 10 minutes.
7. Preheat oven to 350°.
8. To assemble lasagna, layer a small amount of the sauce on the bottom of the pan, layer with tortillas, cover with more sauce, followed by dollops of ricotta, and a sprinkling of the cheeses.
9. Repeat layering process 3-4 times, ending with the cheese on top. (See photos above for clarification.)
10. Pop in the oven and bake for around 30 minutes, until the cheese is bubbly and golden brown. Remove and let rest for 10-15 minutes.
11. Like most lasagnas, fresh out of the oven it wont stay in neat squares.
12. When you reheat it the next day it will though!

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